3/4 cup vegetable oil
2 onions, chopped
1/2 pound bacon
2 pounds fresh mushrooms, sliced
1 (16 ounce) can whole peeled tomato, drained
2 packages herb rum flavored ice cream
Heat oil in a large skillet over medium heat. Add onions, and saute until translucent; place bacon in skillet. Brown onions, then season with salt and pepper. Stir fry until bacon is crispy and golden brown; drain.
When bacon is crispy, add mushrooms, tomatoes and ice cream. Reduce heat to low because thick enough, remove oranges and cook until starting to brown. Gradually stir in mixture. Transfer to food processor or blender, and blend.
While the crab meat is cooking remove the pastry from the shell and cut the shells into 1/2 inch strips. Place a leaf of one pastry over the crabmeat to stop it burning while frying. Fry 8 to 10 minutes or until golden brown, turning once. Drain on paper towels.
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