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    Crab Pasta Primavera for 24

    Serves 24.

    4-1/2 quarts chopped mushrooms (45 ounces)
    3/4 cup butter (6 ounce)
    3 quarts cherry tomatoes halves (3 3/4 pounds)
    1/4 cup minced garlic
    4-1/2 quarts broccoli florets, blanched (39 ounces)
    3 pints sliced carrots, blanched (24 ounces)
    3 pints peas, thawed if necessary (26 ounces)
    3 pounds Alaska Snow Crab meat
    3 quarts heavy cream
    3 cups dry white wine
    2-1/4 cups grated Parmesan cheese
    3/4 cup chopped basil
    1/2 cup lemon juice
    Salt and pepper to taste
    9 pounds cooked fettuccine
    72 steamed Alaska Snow Crab, cracked (6 3/4 pounds)
    3 cups toasted walnuts

    Pour cream and wine into a large saucepan. Bring to a boil and reduce by 3 cups, stirring occasionally. Stir in Parmesan, basil and lemon juice. Season to taste with salt and pepper.

    Steam crab legs:
    Place steam basket in large pot; fill pot with boiling water to depth of 3/4 inch. Place thawed Alaska Snow Crab split legs in basket; reduce heat and steam covered, about 5 minutes or until crab is thoroughly heated.

    For each serving:
    Heat 1/2 cup cream sauce with 1-1/2 cups vegetables. Toss with 6 ounces cooked fettuccine. Arrange on a serving plate with 3 Alaska Snow Crab split legs. Sprinkle pasta with 2 tablespoons walnuts.


    Ummmm…YUM, now if I can just figure out how to make this for just a couple of people!


    I’ve posted a trimmed down, “easier” recipe that’s really nice, peg;

    and one you can make with that “crab” made from pollack, which is okay, but just okay.

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