Place cooked fettucine in a greased 1- quart casserole dish.
Melt 2 tablespoons butter in a large skillet. SautΘ the mushrooms in the butter until just tender. Add garlic salt, green onion, parsley and basil and sautΘ 1 minute. Spoon this mixture over the fettucine.
Drain crab meat; arrange over the mushroom mixture.
Melt remaining butter in skillet and blend in the flour. Gradually add the chicken broth; cook, stirring constantly, until smooth and thickened. Blend in wine. Add the cheese, cooking until melted. Pour over the crab.