2 tablespoons vegetable oil
1/2 cup minced onion
1 cup chopped celery
2 tablespoons chopped fresh ginger root
1 tablespoon garlic powder
1/2 cup cider vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
4 (8 ounce) cans peeled and diced crabmeat
2 tablespoons white wine
2 tablespoons white sugar
2 tablespoons distilled white vinegar
2 tablespoons rum
1 onion, cut into 1-inch cubes
1 cup fresh bread crumbs
3 tablespoons paprika
2 teaspoons chili powder
1 teaspoon dried basil
1 teaspoon dried oregano
3 tablespoons Worcestershire sauce
Heat oil in a large skillet over medium heat. Saute onion and celery for 5 to 7 minutes, stirring constantly. Stir in ginger, garlic powder, vinegar, salt, pepper, crab, wine, sugar, vinegar, rum and onion. Cook for 5 minutes, stirring constantly.
Return chicken pieces to skillet and cook for 5 minutes (or until no longer pink). Transfer chicken to an 8x8 inch dish. Pour the crab mixture over everything. Shape with hands into a ball.
Remove chicken from the baking dish. Place over a pan of cold water. Cover and bring to a boil. Remove from heat and allow to cool completely.