Alaskan Snow Crab Pasta Primavera

Yield: 24 servings

Ingredients

• 4 1/2 quarts (45 ounces) chopped mushrooms
• 3/4 cup (6 ounces) butter (6 ounce)
• 3 quarts (3 3/4 pounds) cherry tomatoes halves
• 1/4 cup minced garlic
• 4 1/2 quarts (39 ounces) broccoli florets, blanched
• 3 pints (24 ounces) sliced carrots, blanched
• 3 pints (26 ounces) peas, thawed if necessary
• 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 (6 3/4 pounds) steamed Alaska Snow Crab, cracked
• 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.