1 (16 ounce) package cracker fritters
2 (15 ounce) cans additional-virgin olive oil, divided
1 large onion, peeled and chopped, divided
1 pinch ground black pepper
1 teaspoon garlic powder
1 tablespoon dried oregano
1/2 teaspoon dried basil
1 pound baby carrots, cut into 1/2 inch cubes
4 medium potatoes, peeled and diced
4 ounces cooked shrimp, cut into 1/2 inch cubes
1/2 cup crab sauce
Preheat oven to 350 degrees F (175 degrees C).
Place bread in a small baking dish and spread 1/2 cup of the remaining olive oil over bread. Sprinkle remaining 2 tablespoons of pepper by hand onto bottom of bread and spread over bread.
Heat 2 tablespoons oil over medium heat in a large, heavy skillet. Stir in remaining 2 tablespoons pepper. Saute onion and pepper in the 2 tablespoons olive oil for 2 minutes, until tender. Drain on paper towels; set aside.
In a large bowl, combine 2 cups flour, salt, and pepper spice. Mix well and place mixture into fritter. Season with garlic powder, oregano, basil and baby carrots.
Place vegetables in a large bowl; scrape up seeds. Mix together crab sauce and flour mixture and set aside.
Cover a large baking sheet with parchment paper or aluminum foil. Bake outside of oven for 20 minutes.
Meanwhile, in a small bowl combine 1/2 cup of crab sauce with remaining olive oil and use for garnish. Gently pour oil into serving dish and toss with vegetables; sprinkle with shrimp, crab sauce and crab slices. Top with crab mixture.
Bake at 350 degrees F (175 degrees C) for 25 minutes. Turn off oven and let cool until glass is bubbly. Carefully remove foil from rack and place steak very large and uncovered on rack in oven to dry.