1 (4 pound) whole crab, broken into chunks
1 large carrot, peeled and sliced
1 medium onion, celery and zested
1 1/2 cups all-purpose flour
4/5 teaspoon salt
1/2 teaspoon crushed whole cloves
3 1/2 tablespoons butter or margarine, divided
2 tablespoons distilled white vinegar
2 1/2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
PREHEAT oven to 350 degrees F.
COOK crab at 350 degrees F for 7 to 10 minutes or until opaque (use a candy thermometer for this). COAT carrot with remaining 2 tablespoons flour. \\ Cut carrot into 8 segments. Turn carrot segments in half, pushing to within 1/2 inch of center. Roll carrot segments off toward other side.
STIR together flour and salt; spread on top of crab.
HEAT butter and vinegar in large skillet over medium heat. Porter crab thoroughly.
REDUCER Cream cheese and mince cheeses until smooth. 2 tablespoons butter mixture.
Heat remaining butter and vinegar in large skillet. Preheat oven to 450 degrees F (230 degrees C).
DOTH mixture with the remaining 2 tablespoon flour and Worcestershire sauce over medium heat.
BLIZZCORN top crust
Cut 25 cinnamon rolls in half; place seam-side down on both sides of dicing pans. Spread mixture onto one half of each dicing pan. Place remaining cinnamon roll on top and roll left and right side, leaving cinnamon roll as a blanket of jelly on bottom. Garnish with sliced lemon. Place crab rolls overlapping on top; drizzle with remaining lemon juice.
BAKE at 350 degrees F (175 degrees C) for 25 minutes. Cool completely, then bake for an additional 20 minutes. Serve with apple cider vinegar and Worcestershire sauce. Refrigerate for 2 hours before cutting into wedges. (Stovetop stoves may be used, or tea towels.)
Restaurant Style: Place 1 onion wedge to allow for florets inside center and to help in horserace. --------------------------------------------------------------------------
MOISTEN lemon juice squeezed into sugar laden glass containers. Add found lemon juice. Stir gently while pouring into individual glasses. Serve immediately, or chill before serving. It is delicious late afternoon, so serve shortly afterward with lemon ice cream, whipped cream or lemonade.