Preparation:
Place fettuccine in a greased 1-quart casserole. Melt 2 tablespoons butter in large skillet; sauté‚mushrooms in butter until just tender. Add garlic salt, green onion, parsley and basil to mushrooms; sauté‚1 minute. Spoon mixture over fettuccine. Drain crab meat; arrange on vegetables. Melt remaining butter in skillet; blend in flour. Gradually add chicken broth; cook, stirring constantly, until smooth and thickened. Blend in wine. Add cheese; cook until cheese melts. Spoon sauce over crab; bake in preheated 400F oven 15 to 20 minutes. |
