In a large skillet, melt the butter over medium heat. Add wine. When it starts to bubble, add the crab fingers (don't let the crab juice from the container go in the skillet). Season the bread crumbs with Magic Swamp Dust and add to skillet. Squeeze the lemon juice into the skillet, catching seeds. Stir gently, but constantly. Add a pinch of dry seafood boil seasoning for heat (if you want, it's optional). The bread crumbs will start absorbing the sauce and coating the crab fingers. When the crab fingers are heated through and the sauce is hot and bubbly, they're ready.