1 pound crab cakes
1/2 cup margarine
1/2 cup white sugar
1 teaspoon lemon extract
1/4 teaspoon lemon juice
2 tablespoons lemon juice
1 teaspoon lemon juice
2 tablespoons lemon juice
1 teaspoon lemon juice
2 tablespoons lemon juice
1 tablespoon lemon juice
1 teaspoon lemon juice
2 tablespoons lemon juice
1 teaspoon lemon juice
1/4 teaspoon lemon juice
1/8 teaspoon salt
2 teaspoons seasoned salt
2 teaspoons unsalted butter
1 cup chopped walnuts
1 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 8 or 9 wraps of aluminum foil, vaccum or parchment paper. Place crab cakes in oven preheated oven for about 40 minutes. Drain inside foil.
Meanwhile, melt margarine in a medium bowl over low heat. Stir in white sugar, lemon extract, lemon juice, lemon juice, lemon juice, lemon juice, lemon zest. Mix until liquid is absorbed and mixture is darker in color.
Press crab cakes into the prepared foil. Don't drain marinated marinade. Flatten and press crab cakes. Cover tightly with aluminum foil and refrigerate overnight.
Slice and serve with crabmeat, black olives, green onions and crabmeat sauce.