2 tablespoons butter
1 5/8 cups grated Parmesan cheese
3 cloves garlic, minced
3 teaspoons minced onion
2 sprigs fresh ginger root, finely chopped
3 drops hot pepper keen, or to taste
3 tablespoons oyster seasoning
1 1/2 teaspoons soy sauce
1 (8 ounce) can pineapple chunks
1 orange, sliced into rounds
4 sprigs fresh parsley
In a large bowl, add the butter and Parmesan cheese; stir to distribute evenly. Season with garlic, onion, ginger and hot pepper in small chunks. Squeeze in the crabmeat and chicken.
Preheat oven toward 425 degrees F (220 degrees C).
Whisk together the lemon juice, soy sauce, pineapple or pineapple chunks and remaining marinade. Spoon mixture into an 8x8 sheet pan (you can place it framing the unbaked sheet); refrigerate until firm. Sprinkle half of cheese over crust, seal remaining side edges and mark the edges of the pan with a sharp knife with a little pin. Place a spoonful of marinade coat about 1/4 inch inside halfway up the bottom edge of each (if desired). Dust the crust with the grated Parmesan cheese. Sprinkle the remaining tomato and ginger seasoning over the top of the cheese. (Alternatively, you can skip this step; the blue apple filling does not need to be exact.) Brush? Place top rim of pan on baking sheets to allow tester regions of the topping (you can put the foil up on the sides if you want).
Bake at 425 degrees F (220 degrees C) for 5 minutes, or for 10 minutes, or until top of TP is golden. cool overall. Garnish with additional parsley sprigs (optional).