Alaska Snow Crab Pasta Primavera

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Alaska Snow Crab Pasta Primavera

Serves: 24


	Ingredients 4-1/2 qts chopped mushrooms (45 oz) 3/4 cup butter (6 oz) 3 qts cherry tomatoes halves (3-3/4 lb) 1/4 cup minced garlic 4-1/2 qts broccoli florets, blanched (39 oz) 3 pts sliced carrots, blanched (24 oz) 3 pts peas, thawed if necessary (26 oz) 3 lbs Alaska Snow Crab meat 3 qts 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 lbs cooked fettuccine 72 steamed Snap & Eat Alaska Snow Crab (6-3/4 lbs) 3 cups toasted walnuts

Method

Sauté mushrooms in butter in a large sauté pan over medium-high heat until golden brown. Stir in tomatoes and garlic. Sauté 1-2 minutes, or just until tomatoes soften slightly. Combine with broccoli, carrots, peas and crab meat.

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 oz cooked fettuccine. Arrange on a serving plate with 3 Alaska Snow Crab split legs. Sprinkle pasta with 2 Tbsp walnuts.