Alaskan Snow Crab Pasta Primavera

Ingredients

  • 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

Instructions

  1. Sauté mushrooms in butter in a large sauté pan over medium-high heat until golden brown. Stir in tomatoes and garlic. Sauté 1 to 2 minutes, or just until tomatoes soften slightly.
  2. Combine with broccoli, carrots, peas and crab meat.
  3. 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.
  4. 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.
  5. 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.

Serves 24.

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