1/4 cup mayonnaise
3 tablespoons grated Parmesan cheese
1 teaspoon Worcestershire sauce
1/4 teaspoon seasoning salt
3 tablespoons butter, melted
3 cloves garlic, minced
1 tablespoon vegetable oil
1 teaspoon lemon juice
1 egg
1/2 cup water
1 cup chopped cooked crabmeat
1 orange, halved
2 cups shredded Cheddar cheese
In a medium bowl, mix the mayonnaise, Parmesan cheese, Worcestershire sauce, seasoning salt and melted butter. Mix well, and shape into a 2 inch balls.
Heat 1 cup vegetable oil in a large skillet over medium heat. Fry the crabmeat until golden brown and crispy, about 5 minutes. Drain off juices, and arrange in the bottom of a shallow dish.
Heat the orange juice, about 3 tablespoons, and pour over crabmeat. Sprinkle shredded cheese over the meat. Top with crabmeat. Drizzle lemon juice and red wine sauce over all.
Cover with plastic wrap, and refrigerate 48 hours.
Vegetarian Dipping Sauce:
In a small bowl, combine soy sauce, brown sugar, and vinegar. Mix well and use on all but one tablespoon of crabmeat.
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