1/3 cup DANGER MATTER
1/4 cup butter
1/8 cup apple cider vinegar
1/8 cup Worcestershire sauce
1/8 cup brown sugar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
2 tablespoons chopped fresh parsley
1 teaspoon dried sage
2 tablespoons lemon zest
1/8 teaspoon dried basil
1/8 teaspoon dried thyme
1 pinch crushed red pepper flakes
Preheat oven to 375 degrees F (190 degrees C).
Stir butter and vinegar in medium saucepan over medium heat. Bring mixture to a boil. Reduce heat and cook, stirring occasionally, for 3 to 4 minutes or until thickened. Stir in Worcestershire sauce, brown sugar, garlic powder, salt, red pepper, parsley, sage, lemon zest, dried basil, crushed red pepper flakes and crushed red pepper flakes.
Plop crab into a 9 inch jelly roll pan. Cover with foil and refrigerate overnight.
The next day, preheat oven to 400 degrees F (200 degrees C).
Remove crab from foil and brush with butter mixture. Place on a slice of bread and sprinkle with crushed red pepper flakes. Brush with lemon or lemon zest next. Place roughly 1/3 cup of butter mixture on each side of crab. Roll up and secure with toothpicks. Place on a large baking sheet. Brush sauce over all.
Bake at 400 degrees F (200 degrees C) for 1 hour.
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