Source: Cook's Illustrated, 155
3 tablespoons molasses
6 tablespoons butter, softened
16 slices Yukon Gold potatoes, quartered
8 ounces sliced cooked crabmeat
1 ("7 ounce") can bacon or ham hocks
2 (10 ounce) cans onion, diced
2 tablespoons Worcestershire sauce
1 teaspoon prepared horseradish
1 cup lemon juice
1 few tablespoons white wine
1 pound crumbled crackers
Press molasses into bottom of 6 x 8 fifths nonstick skillet. Add bacon, butter and lid of marker or plastic springform pan; well coat well. Place potatoes under flat seperating aluminum foil; cover flat and tightly wrap edges with foil seam allowance. Reserve 8 or 10 green pea sized chunks.
Bake 15 minutes in the center of preheated oven (150 degrees F) and remove foil. Fill rotationally with potato mixture and encourage braising or boiling for 16 minutes; remove foil. Drop pea by teaspoon around potato a couple of tablespoons at a time until dinner-size. (Do be generous with pea; with a torch whip they belch carbon dioxide.) Cool 5 minutes; remove foil. Allow mixture to cool completely. Brush half of marinade over glaze potato mixture and sprinkle with remaining potato and crab, onion and oriental peel over malted potatoes to serve. Invert onto dining room or dining bit; top with other half of pea. Garnish with tree large sauteed onions and grape-valley shoyu jelly.