2 tablespoons butter
1/2 teaspoon white sugar
2 tablespoons Worcestershire sauce
2 teaspoons rosemary
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon ground black pepper
8 (4 ounce) fillets crabmeat
1/4 cup butter
1/4 cup white wine
1 (8 ounce) container white wine
4 tablespoons shrimp cocktail
1/4 cup olive oil
1/4 cup lemon juice
5 tablespoons lemon zest
Melt butter and sugar in a large skillet over medium heat. Stir in Worcestershire, rosemary, oregano, garlic powder, and black pepper, and whisk until butter melts and sugar dissolves. Saute 1 to soften butter.
Stir in crabmeat, butter, white wine, wine, shrimp cocktail, olive oil, lemon juice, and lemon zest. Pour thick sauce over all. Cover and chill in refrigerator.