Asian Black Pepper Crab
- Reviews 1
Ready In: 50 mins
Serves: 4
Ingredients
- 2 -4 blue crabs, live and clacking
- 3 tablespoons vegetable oil
- 3 garlic cloves, peeled and finely chopped
- 1 tablespoon ginger, fresh, peeled and finely chopped
- 4 Thai chiles (or green serrano)
- 2 tablespoons oyster sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 2 tablespoons black pepper, coarsely ground
- 1⁄2 cup cilantro leaf, fresh, chopped
Directions
- Steam crabs until bright red - ideally using a crab pot with a rack. Remove from heat and cool.
- Turn each crab on its back; lift and remove apron. turn over & pull off back. Remove and discard the devil's fingers (gills) and the creamy, green or yellow tomalley in the center. Crack body in half. Remove & crack claws gently with a nutcracker.
- Heat oil in a wok or a large skillet over high heat. Sauté crab pieces 2 minutes. Remove from pan and set aside.
- Turn down heat to medium; add garlic, ginger, and chiles. Cook 3 minutes, stirring frequently. Add oyster sauce, dark soy sauce, thin soy sauce, and sugar. Reduce heat to low and simmer 30 seconds.
- Add pepper and return crab to wok; stir until coated with sauce. Serve garnished with cilantro.
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