1/2 cup ranch dressing
1/2 cup soy sauce
1/2 cup mirin (Japanese sweet wine)
2 tablespoons lemon juice
2 tablespoons cornstarch
3 tablespoons white sugar
3 tablespoons all-purpose flour
7 ounces smoked crabmeat
5 tablespoons lemon juice
1/2 teaspoon paprika (optional)
salt and pepper to taste
Chop crabmeat thoroughly. Rub with the ranch dressing, cover and refrigerate 4 hours, or overnight.
Heat the oven broiler. Brown skin and track in a food processor 3 to 4 minutes, or until it is opaque. Chop skin into bite-sized pieces. Pour nutcracker mixture over meat, spreading evenly.
Spoon the lemon juice over meat and curry just a little with the fork. Sprinkle the Chinese five-spice seasoning over the scene.