Chanterelle, Crabmeat, and Fettuccine with Lemon Butter Sauce | Emerils.com

Ingredients

• 1 1/2 cups Lemon Butter Sauce
• 3 tablespoons olive oil
• 2 cups fresh chanterelle or shiitake mushrooms, rinsed and sliced
• 3 green onions, chopped
• 1 teaspoon minced garlic
• 1 teaspoon minced shallots
• 2 tablespoons chopped fresh basil
• 1 teaspoon salt
• 3 turns freshly ground black pepper
• 1 pound (2 cups) lump crabmeat, picked over for shells and cartilage
• 1 pound fettuccine
• 2 teaspoons Emeril's Creole Seasoning