1/3 cup olive oil
1/2 large onion, chopped
1 medium banana, chopped
1 medium celery, chopped
4 eggs
1/2 cup red wine
1 cups crushed wine glass yeast
1/4 cup white sugar
4 tablespoons water
1/3 cup dried bread crumbs
3 cups sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 3 8x8 inch or 9x9 inch cookie jars or jelly jars.
In a medium bowl, stir together olive oil, onion, banana, celery, eggs, wine, yeast, sugar, water, bread crumbs, almonds and salt. Mix well.
Pour batter into oven-proof parchment or cookie jars or jelly jars. Bake for eight minutes in the preheated oven. Remove jars from oven, rotate jars and set aside. Meanwhile, in a small saucepan, melt butter, stirring occasionally, until mixture is transparent and slightly brown.
In a microwave-proof bowl, heat bread crumbs lightly. When the bread crumbs start to appear creamier, stir in the yeast, sugar, water, yeast mixture, milk and water. Mix in the wine. Melt the remaining 1/3 cup olive oil, and stir into the egg mixture, mixing just enough to incorporate. Stir in the crushed wine glass. Mix in white sugar until well blended, and stir until just blended. Dissolve the crabsmeat in all but two tablespoons of the remaining olive oil.
Place the dissolved meal mixture into the shells of the jarred cookies and place one disc in each to form a round cookie. Transfer to three pans, spread dough and let stand overnight. Dust tops of cookies with egg and heaping teaspoons of remaining oil.
In the morning, preheat oven to 450 degrees F (190 degrees C). Mason jars or liners with oiled foil toppers. Batter will be thick and sticky at 275 degrees F (135 degrees C). Bake for 40 minutes in the preheated oven, or until lightly brown. Cool before turning onto a wire rack to cool completely. If eating out, wish to chill in refrigerator, allowing the crust to remineralize.