2 ounces ground chicken wings
1/3 cup minced onion
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons dried tarragon
1 cup mixed vegetables
1/2 cup tomato juice
2 tablespoons olive oil
Preheat oven to 350 degrees F (175 degrees C).
Blend chicken, onion, garlic powder, parsley, oregano, basil, salt, pepper, tarragon, mixed vegetables, tomato juice and olive oil in food processor or blender.
Place chicken mixture in a large saucepan with a small amount of water (water to cover somewhat) to ensure that chicken is coated. Place over medium heat, and cook, stirring constantly, until chicken is no longer pink and juices run clear.
Combine chicken mixture, mixed vegetables and tomato juice with small spoon. Bring to a rolling boil, then pour over chicken, onion, crabmeat mixture and basil mixture; spoon mixture over all.
Place crab mixture and tomato sauce over all. Cover, and cook over medium heat, stirring occasionally, until crab mixture is bubbly and thickened, about 1 minute. Remove from heat. Top with crab mixture. Sprinkle with olive oil.
Bake uncovered for 45 minutes. Break up pellets with metal tongs; sand lightly with fork.