Alaskan Snow Crab Pasta Primavera Serves 24.

Having a party, or just want to impress your friends?  This is the ultimate party food. A fresh veggie medley tossed in creamy Alfredo sauce and served on a bed of pasta, served with straight from the icy waters of Alaska, with up to a half pound of delicious snow crab legs served with drawn butter.  If you’re on a diet, forget it! This is NOT low calorie.

This can be divided 4,  6 or 8 times.

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 legs, cracked (6 3/4 pounds)

3 cups toasted walnuts

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. 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 the 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. (optional)