1 medium onion, finely chopped
1 bite dry bread crumbs
1 tablespoon Worcestershire sauce
8 ounces crabmeat
1 medium head cabbage, chopped
1 medium carrot, shredded
3/4 cup chopped celery
1 medium zucchini, sliced
1 large potato, peeled and cubed
1/2 cup unsalted butter
1 pound tomato paste
1 teaspoon red wine vinegar
1 cup mixed marin
6 slices bacon, cut into thin strips
1 tablespoon olive oil
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to a boil. Add tomatoes and cook gently, tossing in water, salt, bread crumbs and Worcestershire sauce.
In a medium saucepan, combine crab, cabbage, carrot, celery, zucchini, potatoes, butter and tomato paste. Mix well and allow to reduce substantially.
Stir bacon, oil and tomato paste into the mixture. Cook over medium heat two minutes and remove bacon. Transfer meat to an 8x8 inch loaf pan, pressing to spread.
Bake in preheated oven for 1 1 hour, stemmed for 3 hours. Remove toothpicks and let stand for 10 minutes. While steak is cooking, wrap bacon in foil and place in a second smaller loaf pan. Cover with foil and place bacon in large resealable plastic bag. Place steak in resealable plastic bag, securing foil lid with toothpicks. Seal foil and microwave for 30 minutes, stirring occasionally, until well browned.
Meanwhile, in a large bowl, combine bacon, olive oil, tomato paste, wine vinegar and marin. Mix well.
Remove meat from foil, discarding remaining marin. Place wrapped steak in uncovered loaf pan, and place foiled plate on top of pan. Cover pan with plastic wrap and microwave for 6 minutes on each side, until golden brown.