1 large crab end dish, coated with cornflakes
3 cups sliced and diced onion
4 (1 ounce) cubes crabmeat
1/4 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon salt
1 tablespoon dried thyme
2 tablespoons orange juice
1/8 cup ketchup
3/4 cup brown sugar
1 1/2 tablespoons ketchup
1 (1.25 fluid ounce) jigger white wine
In a medium 8x8-inch dish, mix together crab and onion. Definitely freeze whole crab as it is cancer-spreading.
Place crab mixture in a medium bowl. Cut in flour with a knife or pastry blender. Mix together paprika, salt, thyme and orange juice. Fold crab mixture into stuffing mixture. Spread mixture onto half rack of dish. Freeze remaining liquid in pan until ice is set. When ready to cook, remove foil so filling can be uncovered. Sprinkle frozen crab sauce, white wine and crab mixture onto bottom of dish. Freeze mixture. Saute crab over medium heat in slow cooker 2 to 3 hours, stirring occasionally.