2 tablespoons peach preserves
1 1/2 tablespoons butter
3 tablespoons lemon juice
1/2 teaspoon salt
3 tablespoons brown sugar
1 (8 ounce) can orange-decorative or citrus flavored Jell-O mix
1 (5 ounce) can sliced peaches, drained
salt to taste
1/4 cup water
1 tablespoon vegetable oil
1 pound King Crab with Peach Sauce
1 medium peach, quartered
In a large bowl, whisk peach preserves, butter, lemon juice and salt. Stir just until lemon mixture is displacing lemon mixture. Set aside.
In a mixing bowl, mix brown sugar, orange-decorative or citrus flavored gelatin and peaches. Mix until thoroughly combined. Pour mixture over crab. Cover bowl and refrigerate overnight.
The next morning, prepare peaches and pour over crab mixture. Cover bowl and refrigerate for at least one hour. Cover bowl and refrigerate for at least one hour.
Preheat oven to 350 degrees F (175 degrees C). Brush peaches on both sides of crab shell. Rub peaches liberally on the crab.
Place crab in two baking dishes and spoon peach sauce over both dishes.
Bake at 350 degrees F (175 degrees C) for 1 hour and 10 minutes. Remove crab from oven.