1 (18.75 ounce) package Cajun-style prepared crab cake mix
1 (3 ounce) package instant butterscotch pudding mix
2 eggs, beaten
1/2 cup butter, melted
1/2 cup powdered sugar
2/3 cup distilled white vinegar
1/4 teaspoon lemon juice
1/8 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1 (16 ounce) can crushed pineapple with juice
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
Place crab cakes in prepared pans. Bake at 350 degrees F (175 degrees C) for 25 minutes, or until bubbly. Turn crab cakes over and bake 10 minutes longer. Remove crab cakes from oven and set on wire rack to cool completely. Cool completely.
In a large bowl, cream together butter, sugar, vinegar, lemon juice and salt and pepper. Beat in eggs, one at a time, then blend in the crushed pineapple and walnuts. Stir into crab mixture.
Roll pieces of crab mixture into crab shapes. Arrange on serving plate. Dip crab shapes in plum and citrus colors. Serve with crab cake salad.
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