Marino's Crab Jus

• 13 cup olive oil
• 1/2 cup finely chopped garlic
• 1 cup finely chopped parsley
• 2 tablespoons finely chopped cherry peppers or long hot peppers (or 1 tablespoon crushed red pepper)
• 4 teaspoons salt
• 1/2 teaspoon pepper
• Six-pack of dull beer (Old Milwaukee or Bud will do fine)
• 1/4 pound butter
• 12-18 hard-shell blue crabs, cooked, dressed, broken in half (save cooking water to use to cook linguine)

1. In a deep saucepan heat the oil and cook the garlic till soft but not browned.
2. Stir.
3. Add the parsley and cook for a few minutes.
4. Stir in the chopped peppers, salt and pepper.
5. In a separate pan, boil the beer.
6. The beer will foam, and when the foam dies down, continue to boil for 1 more minute.
7. Add the beer and butter to the garlic mixture and mix well.
8. Arrange the crabs in layers in their cooking pot and cover with the beer mixture.
9. Shake the pan to get the liquid into the crabs.
10. 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.
11. Do not overcook or the meat will get mushy.
12. Remove the crabs.
13. Serve with linguine below.

olive oil, garlic, parsley, cherry peppers, salt, pepper, dull, butter, crabs

Taken from cooking.nytimes.com/recipes/8102 (may not work)