1/2 cup white sugar
1/2 cup all-purpose flour
1/4 cup butter, softened
1/3 cup thick unsalted butter
2 1/2 teaspoons dill pickle powder
2/3 cup butter
12 prepared jellyfish
In a medium bowl, mix sugar, flour, butter, milk, and dill pickle (DIP). Stir in butter and cream.
Transfer mixture to large serving bowl, and pour cream mixture over mixture. Add garlic powder to sauce; cover, and refrigerate at least 4 hours or overnight or until mixture resembles a thick sauce. Stir in crabmeat just before serving.