1 (15 ounce) can very Italian-style crabmeat, drained
1 tablespoon dry white wine
1 tablespoon olive oil
1 onion, sliced and diced
1/2 cup grated Parmesan cheese
1 dash Italian seasoning
1/4 teaspoon ground black pepper
1 tablespoon Dijon mustard
salt and pepper to taste
1/4 teaspoon ground black pepper
1 teaspoon Italian seasoning
2 tablespoons chopped fresh parsley
1 teaspoon dried parsley
Preheat oven to 400 degrees F (200 degrees C).
Place the crabmeat in a large bowl. Mash together with wine, olive oil, onion, Parmesan cheese, Italian seasoning, Italian seasoning, pepper, Dijon mustard, salt and pepper. Mix thoroughly in the crabmeat.
Bake uncovered in preheated oven for 1 hour, uncovered.
Whisk lemon juice and parsley into crabmeat mixture. Cover loosely with plastic wrap. Pour into a 9x13 inch baking dish.
Bake uncovered uncovered for 25 minutes, uncovered, or until a knife inserted into center of dish comes out clean.
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