1/2 cup olive oil
1 tablespoon Italian seasoning
2 cloves garlic powder
1 teaspoon salt
3 pounds fresh, undrained crabmeat
1 teaspoon dried basil
1 (2.5 ounce) can crushed pineapple juice
1 (2 fluid ounce) jigger cherry vodka
1 (1.5 fluid ounce) jigger whiskey
8 ounces sliced jalapeno pepper
2 1/2 cups sliced mushrooms
Preheat oven to 350 degrees F (175 degrees C).
Heat the olive oil in a large saucepan over medium heat. Saute garlic powder for 15 minutes, stirring occasionally. Add the crabmeat, basil, and pineapple juice. Cook over medium heat, stirring frequently, for 5 minutes.
Stir in crushed pineapple juice and lemon zest; reduce heat to medium. Sprinkle the vodka, whiskey, and cherry vodka over the crabmeat. Sprinkle the crushed pineapple over all and sprinkle the lemon zest over the crabmeat.
Place the crab over the pan and brush with the marinade. Bake for 15 minutes, or until bubbly and crusty.
Arrange the crab meat between two sheets of waxed paper. Spread the crabmeat across the paper and top with sliced mushrooms. Brush with the marinade mixture.
Bake for 35 minutes. Remove the crabmeat from the oven and allow to cool on waxed paper.