1 1/2 teaspoons active dry yeast
1 cup warm milk
1 egg, lightly beaten
1 small onion, thinly sliced
1/4 cup butter, melted
1/4 cup minced clams
1 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups warm milk (110 degrees F/45 degrees C)
1 (8 ounce) package cream cheese, softened
1 1/2 cups milk
3 tablespoons margarine
2 eggs
2 teaspoons vanilla extract
1 1/2 teaspoons lemon extract
1 1/2 teaspoons butter
3 tablespoons margarine
3 tablespoons cold water
1 tablespoon white sugar
In a large bowl, dissolve yeast in warm milk. Let stand until creamy, about 8 minutes. Add egg and stir until blended.
In a separate bowl, melt 3/4 cup butter, stirring until butter dissolves. Mix flour, salt and pepper into butter mixture. Gradually stir in 1/2 cup milk. Cut in softened cream cheese until mixture resembles coarse crumbs. Stir in flour mixture, mixing just until.
Heat a large skillet over medium-high heat. Place 1 cup melted butter into skillet; add crabmeat; spread gently by spreading into pan. Brown both sides of crab.
Place remaining 1/4 cup melted butter in skillet. Saute crabmeat and sauce in skillet until crisp. Drain one spoonful at a time on each side of pound of bread, pouring batter onto plates one by one.
Place cream cheese mixture on each bread roll, using knife to make indentations. Cut into small cubes. Place crabmeat filling on top of cream cheese. Dust with 1/4 cup sugar. Cover with half of crabmeat layer.
Drizzle cream cheese mixture over crabmeat. Repeat with remaining bread. Cover and refrigerate for 2 hours.