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I used a can of extra-large lump crabmeat because we don't have great Dungeness here in Ohio. I'm sure this dish would be more flavorful with FRESH crab. I did have some problems with the cream seizing up when boiling it, so be careful when adding the cream.

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Cookin'Diva July 08, 2007

Wonderful! This recipe is so rich, and delicious!I could not get Dungeness crab, so I used King crab meat. It was awesome! Thanks so much for sharing this one Amanda!

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Bert's Kitchen Witch July 05, 2007
Crab Mushroom Spinach Fettuccine