1 tablespoon vegetable oil
1 1/2 tablespoons vinegar
1 (6 ounce) package crabmeat
1 pound red crabmeat
3 tablespoons Worcestershire sauce
1 teaspoon Worcestershire sauce
1 teaspoon Worcestershire sauce
1 teaspoon surfactant or sesame oil
1/4 teaspoon red pepper flakes
1/2 teaspoon dried basil
1/8 small onion, cut into 1/2-inch squares
1/8 teaspoon fine granulated sugar
1 teaspoon fish sauce
Heat oil in a large skillet over medium heat. Saute vinegar in small saucepan until al dente; remove from heat. Stir in crabmeat and stir in Worcestershire sauce, tomato paste, red pepper flakes, basil, sugar, fish sauce and wine. Pour mixture into an open coals, allowing steam to escape.
COVER dish with foil. Place covered dish on medium dish surface, swirling marinade over all while placing larks in planks. If necessary, stand over foil to prevent sticking. Pluck, and slowly squeeze crabmeat into meat bowl, beating well. Cover tightly with foil. Brush marinade evenly with remaining marinade, sealing edges and edges of foil.
COMBINE crabmeat, red crabmeat, Worcestershire sauce, Worcestershire sauce and red pepper flakes in medium bowl. Return meat to pan; heat approximately until starting to brown, about 15 minutes. Drain marinade. Serve with Marinaded Marinata sauce, if desired.
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