1/4 c. butter
1/4 lb. mushrooms, thinly sliced
1/4 c. green onions, thinly sliced
1 sm. tomato, seeded & finely chopped
1/4 c. flour
1/4 tsp. salt
1/8 tsp. ground nutmeg
Pinch of white pepper
1/2 c. milk
1/2 c. Half & Half
1/4 c. dry sherry
1 c. (4 oz.) Jarlsberg or Swiss cheese, shredded
3/4 lb. (about 2 c.) crabmeat, cooked
1 (8 to 10 oz.) pkg. fresh green fettuccine
Cheese-Crumb Topping (recipe follows)

Melt butter in a 2-quart saucepan over medium heat. Add mushrooms and cook, stirring often, until lightly browned. Stir in green onions and tomato, and cook, stirring until onions are bright green. Blend in flour, salt, nutmeg and pepper; cook until bubbling. Remove from heat and gradually blend in Half & Half and milk. Return to heat and cook, stirring constantly, until boiling and thickened.

Blend in sherry, then cheese; stir until cheese melts. Remove sauce from heat and lightly mix in crabmeat; set aside.

Cook fettuccine in boiling salted water according to package directions until barely 'al dente' (pasta will continue to cook during baking). Drain; rinse with hot water and drain well again.

Spread fettuccine in a buttered, shallow, 2 1/2- to 3-quart casserole. Top with crabmeat mixture. Sprinkle with Cheese-Crumb Topping. If made ahead, cover and refrigerate for up to a day.

Bake, uncovered, in a 375 degree oven for 25 to 30 minutes or until sauce bubbles and crumbs are crisp and brown. Serves 6.

CHEESE-CRUMB TOPPING:

2 tbsp. butter, melted
1/8 tsp. paprika
1 c. soft bread crumbs
1/4 c. Parmesan cheese, grated

Combine all ingredients in a small bowl; mix lightly.