For the crab stuffing I minced mushrooms, shallots, and pickled peppadews (little sweet and spicy peppers from Africa) To this I chopped up a garlic twist from Iggy's for binding and added some flour and tapioca starch. I made a vegan mayo out of mustard, hot sauce, soya lechithin, xanthan gum, salt, pepper, Old Bay, water, and canola oil. This went in with the lump crab to make the stuffing. I cut up the fish into strips and topped them with prochuitto and then a big dollop of stuffing. I rolled them up, tied them off and topped with a tomato slice. On top was panko breadcrumbs and hard grated cheese. I baked it in the oven at 350 for around 40 minutes.
While it was baking I roasted potatoes and to go with I sauteed asparagus in garlic oil with tamari almonds, dried cherries, peppadews, and mushrooms. yum!