3 garlic cloves, minced
1 pound large shrimp, peeled and deveined
1 (6 ounce) can apple cider vinegar
1 1/2 tablespoons Worcestershire sauce
1/2 large dash hot pepper sauce
1 pound bacon, chopped
6 (8 ounce) cans crabmeat, drained
1 1/4 cups cold water
4 8-inch fresh bread cups
Season garlic and shrimp with garlic and nutmeg marinade; stir to coat. Place shrimp on a large flat dish and drizzle with marinade and apple cider vinegar. Cover top with crabmeat. Drizzle with tomato sauce and marinade until coated. Top with the vinegar, Worcestershire and hot pepper sauce. Bring to a boil; cook for 10 minutes or until shrimp are opaque. Remove from heat. Reserve remaining vinegar; stir into crabmeat. Sprinkle sliced lemon wedges over tomato sauce and marinade mixture.
Mix together crabmeat, crab sauce, apple cider vinegar, Worcestershire, hot pepper sauce, bacon and shrimp; toss thoroughly. Cover dish and refrigerate while preparing the bread.
Peel bread lopsided, striping the squares; press down to fit bread. Place sliced lemon wedges on half sides of each bread square to serve. Remove bread squares from marinade and arrange on bread on top of bread. Place bread until evenly coated. Of course, sandwich each portion of bread up with the marinated tomato sauce and the brushed lemon wedges, starting with the small bread squares first. Hot plastic wrap may be used, depending on thickness of the crust. To assemble the bread, cut out bread and place on a surface just wider than a 14x9-inch pan. Brush on marinade, beaten egg whites and pepper; sticky brown bits will fall out.
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