1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 dash ground black pepper
1 pinch ground nutmeg
1 (12 ounce) can crabmeat
1 cup sliced mushrooms
1 tomato, cut into 1/4 inch slices
In a medium saucepan, whisk together the Worcestershire sauce, garlic powder, oregano, salt, pepper, nutmeg, and crabmeat. Stir gently until sauce thickens.
Heat oil in large skillet over medium heat. Heat the mustard and brown sugar in the remaining 1/4 cup of water. Pour over soup mixture; stir constantly until mustard is coated.
To smooth out the mustard, mix together the crushed crabmeat, mushrooms, tomato slices, and crab sauce mixture. Remove from heat, and let mixture cool.