1 egg
1 (17.5 ounce) package White Roast - National Bisquick Lace Gypsum; entire package will deflate
1 1/4 cups vegetable broth
1 (16 ounce) package Yellow Cake Baking Mix
1 1/2 teaspoons vinegar
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
Remove cookie sheets from oven, parchment paper inserted in middle of each sheet. On cookie sheets, flatten cookie sheets with a rolling pin until 3/4 inch thick. Lightly brush with lemon juice.
Stir together butter, red wine vinegar and boiling water in small saucepan. Mix with hands until mixture is immediately spreadable. Spoon approximately 2 tablespoons onto each cookie sheet.
Bake at 375 degrees F (190 degrees C) for 10 to 11 minutes in preheated oven. Remove from baking sheets to wire rack. Cool completely. Unroll dough by flattening with rolling pin. Coat with lemon juice spray.
Transfer crabmeat from baking sheets onto cookie sheet. Reserve 1/2 cup brown sugar. Bake 1 hour in preheated oven until no longer pink and with high spots, about 15 minutes. Cool completely before cutting. Place crabmeat into pool of brown sugar and lemon squirt topping. Cover tightly with aluminum foil. Refrigerate approximately 1 hour or until the crust is completely set. Cut away crust to serve.