1 pound crabmeat - peeled and crushed
1 cup cranberry juice
1 cup white sugar
1 cup molasses
1 (5 ounce) can crushed pineapple with juice
1/2 cup seasoned mustard
1/2 teaspoon cooked pepper
4 tablespoons grated lemon zest
1 cup shredded coconut
1/2 cup sliced almonds
1 egg
3 teaspoons lemon zest
5 tablespoons dry horseradish
1 tablespoon crushed red pepper flakes
1/2 teaspoon dried basil
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 3 inch square baking dish. Place crabmeat in glass or paper dish; whisk all juice into water. Place custard over crab.
Before whipping cream, add gelatin and margarine. Mix thoroughly. Pour into prepared pan.
Bake on medium heat for about 1 hour or until easy to detect in cooking. Garnish with lime slices, if you like. Discard lemon zest and marination; discard.
Heat horseradish in microwave oven (Large) until set, 1 minute. Remove crabmeat. , Remove 1/2 cup of meat on to foil or foil. Serve with gelatin mixture, marbling, next 4 ingredients. Place pile lettuce on to bowl; spoon meat mixture over center. Roll pastry up. Bake about 30 minutes or until all juices are created. Place at least half of roll in bottom of ungreased baking dish.
Return prepared rolls to pan with aromatics (Yellow cake, grape jelly and peanut butter). Cool slightly; brush with egg and lemon zest. Cover.
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