2 pounds crabmeat
2 green onions
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1/4 teaspoon ground black pepper
1/2 cup butter, melted
1 1/2 cups packed green onions
12 green onions, sliced
1/8 cup red wine vinegar
1/2 cup white vinegar
sea salt and pepper to taste
Put the crabmeat in a large resealable plastic bag; seal and place plastic bag into the large plastic bag. Dissolve any remaining lemon juice in a small, metal bowl; stir this back into the crabmeat and vegetable mixture. Melt butter in a large skillet; place cheese and butter into skillet. Cook over medium heat, stirring constantly, until smooth; set aside to cool. Sprinkle the garlic, brown sugar and jelly mixture over vegetables; cook one minute.
Transfer crabmeat mixture to empty plastic container on waxed paper. Drizzle with lemon currants and red wine vinegar. Chill at least 4 hours before serving.