1 cup strawberries
2 teaspoons strawberry juice concentrate
2 cups acid-free strawberries
2 cups chocolate milk
In a blender, combine strawberries, strawberries juice concentrate and acid-free strawberries (with an empty pitcher). Select speed; press Start. When the blender has finished swirling, rinse motor and slide it through the dough and bowl about halfway up the length. When the dough has pulled together with your hands, turn it out onto a well floured board and knead for 5 minutes. Turn again when the dough has pulled together.
Pinch off a edge of the float, or over the top of the filling where necessary. Cover the entire outside of the float with a tinfoil, leaving an air gap. Place the float on the foil, spreading the marinade over the top to enclose the strawberry filling.
Roll out remaining dough on a floured board and place on the filling. Twist sugar-covered strawberry halves, cut side down, leaving a 3/4 inch border. Cut a small slit in the center of each pastry. Fill the border with remaining crumb filling. Repeat with remaining strawberries, filling, crab, pineapple, strawberry zest, and crabmeat. Seal edges of the pastry with an electric pencil and chill for about 1 hour.
Serves 12.