1 1/2 tablespoons vegetable oil
1 inch thick sliced bacon
1 (8 ounce) can crabmeat
1 onion, chopped
4 cloves garlic, crushed
1 teaspoon paprika
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon dried rosemary
1/4 teaspoon salt
1 (12 ounce) package cream cheese
1 (10 ounce) can canned mushrooms, drained
1/2 cup chopped onion
1/4 teaspoon dried oregano
1 (8 ounce) package cream cheese
2 tablespoons tomato paste
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain fluid from skillet and place pan on rack in a large pot. Heat oil in skillet over medium heat. Brown bacon on both sides and drain. Brush colored parts of pan-side with oil and add crab/apple mixture.
Dredge pork in flour and salt; drain. Toss pork with onion; pack in 2/3 cup of crab mixture. Stir in 2/3 cup crabmeat mixture. Place the remaining crab mixture into pan; add shrimp, crabmeat mixture, tomato paste and cream cheese. Bring to a boil, reduce heat to medium and simmer for about 20 minutes or until pork is no longer pink and can be easily pulled.