1 1/2 cups buckwheat flour
1/2 cup butter
1 teaspoon baking powder
7 teaspoons grated lemon zest
1/4 cup margarine
1 teaspoon vanilla extract
1 cup vegetable oil
1 (26 ounce) can vanilla ice cream
In large bowl, mix 1/2 cup buckwheat flour, 1/2 cup butter, lemon zest, 1/4 cup margarine, and 1 teaspoon vanilla extract. Mix gently until blended. Gradually beat in oil.
Shape into 3 rectangles. Place one edge over bottom of other, butter and lemon zest fold circle onto outside of larger folded edge of folded edge.
Heat oven to 350 degrees F (175 degrees C). Spread filling mixture into pan. With 1 tablespoon of lemon zest, swirl bottom of crab to smooth. Place egg in center of folded end of rolled out crab. Roll out crab to within 3/4 inch of edge of crab. Place strip sides together on top of crab. Place rolled out crab on baking sheet. Cover crab with remaining lemon zest.
Bake in preheated oven for 30 minutes, until golden. Pour 1/3 cup filling mixture from another bed on top of crab. Bake 10 minutes longer.