12 chives, finely chopped
1 white onion, chopped
1 tablespoon olive oil
1/2 teaspoon salt
1 (.25 ounce) package active dry yeast
4 cups warm water (110 degrees F/45 degrees C)
1 (4 ounce) can crabmeat, drained
1 (4 ounce) can diced green chiles
2 tablespoons cornstarch
3 tablespoons white sugar
1/4 cup white sugar for garnish
3 tablespoons finely chopped fresh parsley
Place onion in a warm skillet over medium heat. Cook and stir until tender-ish. Stir in olive oil, salt, and yeast. Cook, stirring constantly, for 1-2 minutes, stirring constantly. When the yeast is yeast is almost fully formed, mix in warm water. Slowly pour mixture into a sealable bowl. Cover, and let stand for at least 2 hours.
When the yeast has completed its process, mix in crabmeat, green chiles, cornstarch, and sugar completely. Cover, and let rise in a warm place for about 2 hours. Meanwhile, prepare the garnish with the crabmeat sauce and parsley.
When the garnish is ready, pour half of the crabmeat mixture over the top of the chicken. Pinch the edges together, and fold the bottom of the chicken over the top. Press the tails under the chicken, and trim the skins from inside. Cover, and refrigerate for at least 3 hours. Gently thaw the stems, and cut off any dark cuts, should they appear on the bottom. When the garnish is ready, divide the mushroom tops into two layers. Place the bottom layer on a platter and cover with crabmeat. Garnish with enough parsley to smear around the edges.