Alaskan Snow Crab Pasta Primavera

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

Saut� mushrooms in butter in a large saut� pan over medium-high heat until golden brown. Stir in tomatoes and garlic. Saut� 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.

Serves 24