1 (6.5 ounce) can crab meal
3 tablespoons finely chopped celery
2 cloves garlic, finely chopped
1 carrot, grated
1 (16 ounce) can crabmeat
1 pound green onions, chopped
1 cup sliced fresh mushrooms
seasoning salt
1 1/2 ounces full-fat American cheese slices for decoration
Stir crab meal and celery into a slow cooker. Close the lid of the cooker. In a medium bowl, combine the garlic, carrot, crabmeat, green onions, mushrooms, and salt. Mix until well coated. Refrigerate several hours longer to allow marination to break up quickly. Heat a large skillet over medium-high heat. Fry the pepper jack cheese slices in small cooking oil for a few moments on the sides of the slices, rotating and pressing. Remove each individual cheese slice with a narrow spoon. Melt butter in a small saucepan over low heat. Stir together the ricotta cheese and aquafaba and stir into the crab mixture.
Add cheese slices at the end of each slow cooker cooking group.
Deliver 15 to 25 pounds of cooked crab meat. Divide the pizza between 8 individual portions. Serve on the plates with tomato sauce. Pour tomato sauce over enchiladas and herbs if desired.
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