1 pound lean seashell crabmeat
3 green onions, chopped
3 carrots, cut into 1/4-inch cubes
2 tablespoons butter
1/2 teaspoon crushed pineapple juice
1 1/2 tablespoons bitter orange zest
1 1 (15 ounce) can red wine
Place cooked crabmeat in a large mixing bowl. Mix together with green onions, carrots, zucchini and butter. Cover and refrigerate for at least one hour.
Mix red wine in saucepan; pour over crab mixture. Sprinkle with pineapple and fruit of choice before measuring ≤ 1 cup servings for table setting. Cover and you will prevent sticking.