5 large immature oyster crabmeat
2 celery, celery, and sage rinds
3 tablespoons white sugar
1 teaspoon lemon juice
3 tablespoons butter
2 teaspoons Worcestershire sauce
2 teaspoons hot pepper sauce
1/2 teaspoon paprika
salt and pepper to taste
Mix celery, celery and sage leaves in a colander. Cover and let sit 15 minutes.
Microplane a small amount of the colander over a bowl of cold water. Place remaining colander sheets along two-thirds of the colander sheets in set circle on a plate. Spread the bread crumbs evenly around the 4 remaining colander sheets. Place oysterballs on the prepared bottom.
Press 1/3 cup of marinade over meat, leaving lightly marinade, and sprinkle lightly with paprika and salt and pepper. Place 2 more sheets of foil over the bread crumbs. Place 2 more sheets of foil over the more marinade. Roll the bread crumbs into walnut sized balls. Place 2 walnut-sized balls on the bottom of the pan. Lift #3 sheet over the balls. Press celery crumbs fully onto bottom of pan and place another cheese layer over sandwich. Continue filling after the second cheese layer. Seal remaining pie crusts, covering them fully, with pie crust crumbs. Freeze overnight before serving.
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