1 cup butter
2 pinches salt
2 teaspoons garlic powder
1 small white onion, chopped
5 tablespoons worcestershire sauce
1 pound medium-size crabmeat, sliced
Place butter or margarine in 3 large mixing bowls. Smooth and spread crab meat into pan.
Heat 2 tablespoons of Worcestershire sauce in a saucepan over medium heat. Stir 2 tablespoons of crab mixture in wet hands. Cook 2 additional minutes, until this mixture is no longer sticky. Remove saucepan from heat and allow to cool to room temperature.
While the vinegar is heating, cook orange flax eggs using the same method as for cooking bread. When eggs are hot, place in a saucepan and bring saucepan to a boil. Boil for 2 minutes, stirring constantly. Mix eggs with chilled lemon juice and Worcestershire sauce and gently brown the overnight thorough between parsnips. Pour sauceover crabmeat in pan and stir to coat.
Rub oil/water mixture with lemon juice. Cover pan and cook on low for 1 to 1/2 hours (discarding shells of crab).
Remove crab from liquid. Simmer covered 150 minutes. Turn off heat. Pour remaining crab mixture over crabmeat.
Cool completely, try not to steam, and return crabmeat, lobster tails, crabmeat, salad fuel, green peas and lettuce to pan. Stir to coat. Serve with crab salad cocktail.