1 tablespoon olive oil
1 (8 ounce) can white wine, chilled
1 pound slicer's true crabmeat
2 cloves garlic, minced
salt and pepper to taste
1 tablespoon fish sauce
1 small tomato, diced
6 cups sliced fresh mushrooms
1/2 cup water
3 cups chicken broth
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, heat olive oil over medium heat. Stir together wine, crabmeat, garlic and salt and pepper.
Place tomatoes in a separate plastic bag. Sprinkle with chopped mushrooms. Pour in water and chicken stock. Simmer slowly, stirring constantly, stirring constantly, until liquid is absorbed. Bring to a simmer, stirring constantly, until liquid is absorbed.
When broth is filling is no longer pink, remove broth mixture into a blender, and drain. Reserve marinade.
Place garlic slices and wine mixture in a small bowl. Transfer garlic and marinade mixture to crabmeat mixture. Return to a boiling and cook 15 minutes. Stir meat mixture into tomato liquid and stock mixture.
When meat mixture has reached a rolling boil, stir in broth mixture, reserved marinade, shrimp and fish sauce. Bring to a boil over medium heat. Continue to heat through.