Crab Tetrazzini
Submitted by foxy
Baked crab tetrazzini with fettuccine, sauteed mushrooms, white wine, and Parmesan in a buttery chicken broth sauce. A cozy, crowd-pleasing pasta casserole.
YIELD
4 servingsPREP
5 minCOOK
60 minREADY
1 hrsTetrazzini is one of those classic American casseroles that deserves way more love than it gets. This version swaps in crab for a seafood twist that’s absolutely gorgeous.
Fettuccine goes into a casserole dish, topped with mushrooms sauteed in butter with basil, green onions, and garlic salt. Crab meat nestles on top of the vegetables, then everything gets blanketed in a velvety sauce made from chicken broth, white wine, and Parmesan cheese.
Baked until bubbly and golden, it’s comfort food with a touch of sophistication. The kind of dish the whole family will request again and again.
Kitchen Tips
- Cook the fettuccine just to al dente. It’ll soften more in the oven, and you don’t want mushy pasta.
- Stir the sauce constantly while it thickens. Walk away for 30 seconds and you’ll have lumps.
- Fresh mushrooms make a noticeable difference here. Look for cremini or baby bella for deeper, earthier flavor.
- A quick blast under the broiler for the last minute gives the top a golden, slightly crispy finish that takes it to the next level.
Ingredients
Directions
Place fettucine in a greased 1-quart casserole dish.
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 fettucine.
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 400 oven 15 to 20 minutes.
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