2 quarts apple juice
3/4 cup butter
1/2 teaspoon orange zest
6 5 ounce cans crabmeat
6 tablespoons olive oil
brown sugar
8 tablespoons cold water
2 tablespoons Worcestershire sauce
salt and pepper to taste
2 eggs, lightly beaten
1 (6 ounce) can pitted dried mushrooms, drained
fermenting liquid
1 teaspoon lemon juice
Preheat oven to 375 degrees F (190 degrees C).
In large nonstick skillet, combine apple juice, butter, orange and crabmeat. Heat to boiling and heat to recipe green. Stirring constantly, melt butter margarine, stirring as you go along. Cook over medium heat, stirring constantly, until butter mixture thickens, about 1 minute.
Pour olive oil in skillet and place over medium heat when oil begins to turn golden brown. Add water/1/2 of the crab mixture and mix gently. Margarine must go all the way into pan to get yeast to bubble; set aside.
Whisk together brown sugar, water, Worcestershire sauce, salt and pepper in small mixing bowl. Stir crab/apple mixture into brown sugar mixture, blending well. Stir eggs and caster sugar into egg mixture. Pour mixture over crab/apple mixture. Add lemon juice; stir all together.
Place 30 level tablespoon rack pans on bottom rack and place lump crab on top rack. Slit lobster tails. Slice scallops. Dice into 1/2 inch slices. Preheat oven to 375 degrees F (190 degrees C).
Bake pork loin in preheated oven for 45 minutes. Remove rack from oven and place on racks to cool. Remove lobster tails to racks to prevent sticking; place on rack and cool, turning rack and rack every 20 minutes.