1 pound live crabs
2/3 cup orange juice
2 tablespoons lemon juice
6 tablespoons light rum
1 (6 ounce) can sliced carrots
1 1/2 cups margarine
4 tablespoons vegetable oil
3 tablespoons yellow mustard
2 teaspoons ground black pepper
6 tablespoons brown sugar
1/4 teaspoon salt
1 dash ground black pepper
1/4 teaspoon peppermint
Preheat oven to 350 degrees F (175 degrees C).
Drain the water from the crabmeat and place it in a medium saucepan. Bring the water to a boil and cook, stirring, until it starts to foam. Drain off all but 1/3 of the liquid and discard. Add orange juice and lemon juice; mix thoroughly. Stirring constantly, bring the mixture to a full boil. Pour in lemon juice.
Heat the remaining liquid in the pan over a medium heat. Dissolve the sugar in the brown sugar on the bottom of a 3 quart casserole dish or on lightly greased baking sheets. Pour the marinade mixture over the crab mixture.
Cover pan with foil and place in the oven overnight.
Early morning, preheat oven to 350 degrees F (175 degrees C).
Spread marinade half way up the sides of the casserole dish. Spread remaining marinade mixture over bottom of dish.
Bake uncovered at 350 degrees F (175 degrees C) for 20 minutes. Turn, place foil on top, and bake for an additional 10 minutes.
While the crab mixture is baking, heat the remaining oil in a medium skillet over medium heat. Stir the mustard, brown sugar, salt and pepper into the pan, and slowly pour over the remaining mixture. Continue to heat, stirring constantly, until sugar dissolves and mixture is thick and smooth. Remove from heat and pour over crab mixture.
Bake, uncovered, for 25 to 30 minutes in the preheated oven, or until knife inserted in center comes out clean. Speed up clams so they don't burn. Remove from oven and place in a bowl of ice water. Cover and refrigerate the clams. Return to oven for 20 more minutes.
Take a handful of clams and place in the refrigerator. Place clams in a plastic container containing 1 to 2 tablespoons of cold water to prevent discoloration. Cover and refrigerate throughout the following week.
Meanwhile, return the crab mixture to the pan and stir in the butter, margarine, carrot and sugar until thickened. Remove from refrigerator and stir in the brown sugar and salt. Serve with clams.