1 pound fresh crabmeat (it won't stay skin-on, it must be removed from the water before boiling) about 1 cup dry milk powder
2 tablespoons paprika
2 teaspoons garlic powder
1 teaspoon salt
2 tablespoons Worcestershire sauce
2 tablespoons hot pepper sauce
Place crab meat, 25 portions small and unevenly distributed on a colander, water 30 minutes, and set aside.
Prepare the milk by mixing together 2 tablespoons paprika, 1 teaspoon, garlic powder, salt, Worcestershire sauce and hot pepper sauce. Remove from heat and stir 2 tablespoons back into the cream sauce. Slowly cook and stir in kool-aid to get thick enough to coat the back of a knife. Keep kneading, about 5 minutes. Time will add layers to the sauce, so be sure to peek at last. Chill 6 to 8 hours before serving.