1 (6 ounce) can sliced fresh mushrooms
1/2 cup ketchup
1 tablespoon dark rum
1 teaspoon Worcestershire sauce
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
2 (4 ounce) cans finely chopped onion
1/3 cup finely chopped green bell pepper
1/4 cup chopped celery
1/2 teaspoon prepared horseradish
1 1/2 teaspoons prepared horseradish
1/2 teaspoon dried chives
1 cup chopped fresh lemon
1 (6 ounce) can sliced long grain crabmeat
2 tablespoons prepared mirin
In a blender, combine mushrooms and ketchup, cover and blend gently until all ingredients (except mushroom) are completely combined. Adjust until desired consistency is reached. Transfer to a small saucepan and chill.
Heat oil in a medium saucepan over medium heat. Stir in onions and green peppers; saute until translucent. Bring to a low boil. Add celery and lemon pepper; simmer over medium heat, stirring occasionally, for 4 to 5 minutes.
Add crab meat. Blend with soup mixture, and add lemon pepper, chives and lemon zest. Stir together. Pour over Mushroom/Broccoli mixture, and serve immediately.