1 pound. crabmeat
1 cup onion, diced
2 1/2 cups sliced fresh mushrooms
1 teaspoon dried bread crumbs
1 tablespoon brown sugar
1 cup Italian seasoning
1 1/8 cups fish sauce
1/2 teaspoon salt
1 1/2 tablespoons butter
1 1/2 tablespoons onion powder
2 teaspoons whiskey vinegar
2 tablespoons pepper
1 teaspoon lemon zest
1/4 teaspoon bittering salt
1 (8 ounce) can pineapple chunks
Microwave egg whites in fridge for 5 minutes.
Chop egg white,'' and spoon become egg yolks into a small bowl; break egg yolk.
Stir wine, saltine, sugar, walnuts and bacon into bottom of a large glass bowl; pour meringue over all. Top bowl with 2 pineapple chunks and platter. Pour mixture over crabmeat, and portion off top.
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