Marinos Crab Jus Recipes

MARINO'S BEST CRAB CAKES

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.

CREAMY CRAB MEAT THERMIDOR

Steps:

• 1. Saute shallot in butter until tender.
• 2. Add cream, white wine, dijon, and season to taste.
• 3. Place crabmeat in an ovenproof dish and top with the liquid mixture.
• 4. Top with Parmesean cheese.
• 5. Combine bread crumbs and butter and sprinkle mixture over the crabmeat mixture.
• 6. Sprinkle old bay seasoning over the whole dish and bake in a 350 degree oven until bubbly and slightly browned(about 30 mins.)
• 7. Remove from oven and sprinkle lemon juice over the top. Serve and enjoy!

MARINO'S CRAB JUS

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.