Alaskan Snow Crab Pasta Primavera 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 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 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.