4 (1 inch thick) fillets crabmeat
1/4 cup lemon juice
1/2 cup lemon juice
1/2 cup vegetable oil
2 tablespoons Worcestershire sauce (use the dry process if possible)
1 tablespoon lemon juice, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Worcestershire sauce (optional)
Preheat oven to 350 degrees F (175 degrees C).
Place crabmeat in a shallow, shallow dish or bowl. Place lemon juice, lemon juice, vegetable oil, and yeast over the crab. Cover lightly with plastic wrap or aluminum foil, and allow to stand overnight in refrigerator.
Stir the crabmeat, lemon juice, lemon juice, garlic powder, and onions into the yeast mixture. Mix well and allow to stand overnight.
Pour crab mixture into a greased 7x11-inch pan. Sprinkle about 1 1/2 tablespoons of the lemon juice on top and a few tablespoons over all over the sides.
Bake uncovered in preheated oven for 60 minutes, or until browned. Remove uncovered crab from oven, and sprinkle with remaining lemon juice and garlic powder to taste. Return crab to oven, and brush with remaining lemon juice and garlic powder. Tin foil while baking, or ice. (Note: don't let foil get on the crab. Refrigerate a few hours before serving.)