2 1/2 pounds uncooked crabmeat
4 tablespoons vegetable oil
1 large onion, crushed
1 cup all-purpose flour
2 cloves garlic, crushed
1 teaspoon dried instant pepper
1 white sugar snap lime zest
1 (8 ounce) can evaporated milk
1 teaspoon lemon juice
1 pound milk chocolate ganache
1/2 pound heavy cream
1 tablespoon citrus juice
Heat oil in a large skillet and fry crabmeat in oil for 2 to 3 minutes per side or until no longer pink. Add flour and continue to fry for 5 to 10 minutes, turning once. Place 1/2 cup of crabmeat in a mixing bowl and stir to coat.
Heat the lemon juice and 1/2 cup milk in a small saucepan and add to skillet; heat until bubbles form. Remove crab from skillet. Stir lemon juice into crabmeat mixture to coat. Add lime zest and lime juice and stir. Transfer crab into a mixing bowl and pour mixture over crabmeat. Top with milk, sugar, lemon juice and cream cheese. Add citrus juice and spread about 1/4 cup.
Drop shrimp by the spoon about 1/8 inch thick onto prepared pan. Repeat with remaining crabmeat mixture, lemon juice and cream cheese.
Bake uncovered in preheated oven until cooked through and juices run clear, about 2 hours. Serve warm or cold.