8 oz. pkg. angel hair spaghetti
2 tbsp. butter
1/4 c. olive oil
1/2 c. sliced green onions
1 clove garlic, minced
2 med. tomatoes, peeled, seeded and chopped
1/4 c. dry white wine
1 tbsp. lemon juice
1/2 lb. cooked crab, flaked
1/2 c. chopped fresh parsley
Salt and pepper

Cook pasta in large kettle of boiling water until al dente. Drain well and place on a warm platter. Keep warm.

In heavy skillet over medium heat, place butter and oil. Add green onions, garlic, tomatoes and wine. Cook, stirring until mixture boils. Boil gently for 2 minutes. Mix in lemon juice, crab and parsley. Cook, stirring, just until crab is heated through. Season to taste with salt and pepper. Spoon sauce over pasta. Lift and mix pasta gently. Makes 4 servings.