2 tablespoons olive oil
1 (8 ounce) can sliced mushrooms, drained
1 large onion, thinly sliced
1/2 cup sliced green onions
1/2 cup sliced fresh mushrooms
1 (1 ounce) package dry onion soup mix
2 teaspoons white sugar
2 teaspoons Worcestershire sauce
1 1/2 pounds cooked crabmeat
1 pound Chinese ham, sliced
Heat olive oil in a large skillet over medium heat. Saute mushrooms and onion in oil until lightly browned, about 5 minutes. Transfer mushrooms and onion to a large bowl, and stir together with salsa.
In a medium saucepan, heat olive oil over medium heat. Stir in mushrooms and green onions, and stir in mushrooms, green onions, celery and mushrooms. Stir into the pan of oil, then reduce heat to medium-low, and cook covered until vegetables are tender, about 10 minutes. Stir in sugar, Worcestershire sauce, crabmeat, ham and mushrooms. Cook over medium heat, stirring constantly, until sauce is thickened, about 10 minutes.
I add seasoning packets prior to cooking the ham meat. I remove meat from pan while it is cooking. Salute meat over medium heat until tender, about 10 minutes. Return reserved marinade to pan of oil, stirring to keep meat warm. Return meat to pan of marinade, stirring occasionally, until no longer pink, about 5 minutes. Sprinkle with reserved marinade and serve immediately.
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