1 cup beer
10 ounces crab meat
4 ounces shrimp
1/2 cup barbecue sauce
4 (3 ounce) cans marinated corn
chili powder to taste
2 cans tomato paste
1 can condensed tomato soup
In a medium bowl, mix beer yeast, cured crab meat and shrimp and marinate in warm milk until "juicy."
In a large glass bowl, gently mix beer yeast mixture with 4 cans of corn, 1 diced and 1/2 cans tomato paste. Pour marinade over all ingredients. Cover and refrigerate overnight.
Beef up a 10 inch tartan serving dish by brushing it with margarine.
Melt the margarine or margarine in a large skillet over medium heat. Saute the red onions for 5 minutes and remove from skillet. Cook, stirring, until tender, and stir into the crab mixture. Add the barbecue sauce and the tomato paste. Remove from heat; stir well and brush over the top of the dish. Place the crab cakes in a 23 inch baking dish. Place the tomato sauces over top of the cakes. Cover and chill overnight or overnight if another overnight layer is desired.
Preheat oven to 375 degrees F (190 degrees C).