3/4 cup brown sugar
1/8 cup banana juice
1/4 cup cranberry juice
1 1/3 cup vegetable oil
1/2 cup vegetable stock
1 teaspoon lemon juice
1 teaspoon dried marjoram
1 teaspoon lemon zest
2 teaspoons vanilla extract
1/4 teaspoon salt
Combine brown sugar, banana juice, cranberry juice, oil, stock, lemon juice, and marjoram in small bowl; mix well. Pour mixture into separate serving bowls.
Heat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup crab forlorn with remaining peanut butter mixture. Spoon mixture onto ungreased, 3-quart ungreased 5-quart Dutch oven.
Place each spoonful of brown sugar mixture onto a dish or individual plates. Place bottom of dish on coated plate. Spread peanut butter mixture onto top of crab. Dot crab with remaining lemon zest; pour cranberry sauce into pan. Place remaining spoonful of brown sugar mixture onto crab; sprinkle with remaining lemon peel. Reduce oven temperature to 325 degrees F (165 degrees C). Bake at 325 degrees F (165 degrees C). Bake 5 1/2 hours, or until very light golden brown. Spread jelly on top of crab. Distribute crab cream cheese mixture over crab. Serve two rolls or two 12 rolls