Marinos Crab Jus Recipes

Steps:

• In a deep saucepan heat the oil and cook the garlic till soft but not browned. Stir. Add the parsley and cook for a few minutes. Stir in the chopped peppers, salt and pepper.
• In a separate pan, boil the beer. The beer will foam, and when the foam dies down, continue to boil for 1 more minute. Add the beer and butter to the garlic mixture and mix well. Arrange the crabs in layers in their cooking pot and cover with the beer mixture. Shake the pan to get the liquid into the crabs. Bring to a boil, quickly lower the heat and simmer the crabs for 7 minutes, shaking the pan to jolt the juice out of the crabs. Do not overcook or the meat will get mushy. Remove the crabs. Serve with linguine below.

Steps:

• Put the olive oil in a large frying pan over a medium heat and fry the shallots until golden and caramelised, about 10 mins.
• Add the port, wine and herbs and simmer for 10 mins, or until reduced by half.
• Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs.
• Transfer the sauce into a new pan and bring to the boil. Remove from the heat and whisk in the butter, then season to taste.

Steps:

• In a bowl, beat eggs and whisk in onion flakes, celery, parsley, tartar sauce, Worcestershire sauce, Old Bay, pepper and mustard.
• Add crab meat gently with a spoon so that the lumps remain without seperating too much. Gently mix in the bread crumbs.
• Make the mixture into 4-5 crab cakes with your hands. Try not to make them too fat.
• Put them on a plate and cover with plastic wrap. Refrigerate from 15 minutes up to 3 hours.
• Melt butter and oil in a skillet over medium heat and saute the crab cakes till golden brown, no longer than 3 minutes per side.
• Place on paper towels to drain and serve with lemon wedges.

Steps:

• Melt 2 tablespoons butter in a skillet over medium-high heat and saute the onion, celery and parsley until soft, about 5 minutes.
• In a bowl, beat eggs and whisk in the tartar sauce, Worcestershire sauce, Old Bay, pepper and mustard. Add crab meat and 1/4 cup bread crumbs and mix. Spoon onto a plate and shape into 4 cakes. Sprinkle one side with 1/2 teaspoon bread crumbs and the other side with remaining crumbs. Cover in plastic wrap; refrigerate 15 minutes or up to 3 hours.
• Melt the remaining butter in a skillet over medium heat and saute the crab cakes till golden brown -no longer than 3 minutes per side.