1 1/2 cups uncooked white rice
1 pound crabmeat
1 (8 ounce) can crab cream
1 (4 ounce) package cream cheese, softened
4 ounces fresh mushrooms
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
Place rice in a large bowl, and combine with crabmeat. Cover, and refrigerate until set. Drain well.
Remove crab from water and skin. Remove crab from water.
Place crabmeat in a shallow dish. Place a tablespoon of crab cream over crab meat in the dish, and stir to coat. Cover the crabmeat with a sweet potato, shredding and leaving a small opening for steam.
In a medium bowl, mix together cream cheese, mushrooms, basil, Italian seasoning, onion powder, salt, pepper, garlic powder, crabmeat, crab cream, crabmeat, mushrooms, and crab cream.