4 tbsp. butter
2 garlic cloves, minced
1/4 c. flour
1/2 c. sherry and dry white wine
2 c. half and half
8 oz. mushrooms, sliced
3 tbsp. butter
1/3 c. Parmesan cheese
Salt and pepper
1 lb. Deluxe sea salad, cooked
Fettuccine noodles

Melt 4 tablespoons butter in large skillet, add garlic and saute until soft. Add flour and cook briefly. Gradually add sherry and half and half. Cook until sauce is smooth and thick, set aside. Saute mushrooms in 3 tablespoons butter. Add mushrooms and any liquid to cream sauce. Stir in the Parmesan cheese and add salt and pepper to taste. Gently fold in crab meat. Heat through and serve over freshly cooked fettuccine.