1 pound crabmeat
1 pound pepper shrimp
1 tablespoon Worcestershire sauce
1 dash garlic powder
1 teaspoon seasoned salt
2 teaspoons balsamic vinegar
1 small onion, sliced
3 cloves garlic, minced
1/2 teaspoon salt
1 teaspoon dried sage
1/2 teaspoon ground black pepper
6 tablespoons vegetable oil
1 1/2 cups chopped green onion
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried dill weed
1 teaspoon dry mustard
1 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 (9 inch) or pan-size baking dishes.
Melt crabmeat and pepper in medium saucepan; drain. Stir in Worcestershire sauce, garlic powder, salt, vinegar, brown sugar, onion, garlic, salt, sage, black pepper, oil, green onion, rosemary, sage and mustard. Let stand 1 hour or until brown; drain.
To Break-Up Peppercorn Butter: Stir peppercorn butter and chopped green onion into thickened cream cheese mixture.
Place a sheet of foil or parchment paper over bottom of glass baking dish to keep meat from burning while baking. Stir in peppercorn mixture.
Bake uncovered in preheated oven for 30 to 35 minutes, basting with coffee creamer as needed. Reduce heat to 375 degrees F (190 degrees C) and bake 45 minutes.
Remove foil or parchment paper, and bake for 10 to 15 minutes, basting twice daily with coffee creamer, until lightly browned. Transfer meat mixture to a 9x13 inch and let cool completely. Mix with softened cream cheese mixture.
When liquid is reduced from jelly, spread a thin layer over center of crabmeat and pepper mixture. Then spread creamed mixture over filling. Sprinkle with remaining parsley, 1/4 cup lemon juice, 1 teaspoon salt, wine, brown sugar, onion, garlic and salt and pepper. Return mixture to pan and bake 1 hour, uncovered.
Remove crabmeat mixture from pan. make sure butter is standing in shallow pan. Sprinkle crabmeat mixture over filling, hollowing out and adding any remaining parsley, lemon juice and salt and pepper.
Bake at 350 degrees F (175 degrees C) for 1 hour. Remove pan lid and bake 30 minutes longer, uncovered. Turn meat and pepper mixture over and bake 15 to 20 minutes more, uncovered. Brush with egg mixture using spatula to keep from sticking.