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Black Pepper Crab
This dish is also often made with crawfish.
- 2 (1 1/2 pounds) dungeness crabs
- 3 tablespoos vegetable oil
- 3 garlic cloves, finely chopped and peeled
- 1 tablespoon fresh ginger, finely chopped and peeled
- 4 Thai or green Serrano chilies, finely chopped and seeded
- 2 tablespoons oyster sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons thin soy sauce
- 1 tablespoon sugar
- 2 tablespoons coarsely ground black pepper
- Garnish with fresh cilantro leaves
Boil a large pot of water over high heat; add the dungeness crabs and boil 5 minutes. Remove and cool. Turn each crab on its back; lift and remove the apron (it should bring the intestinal tube with it). Remove and discard the fuzzy gills on both sides and the creamy, yellow tomalley in the center. Cut the body in half and pull off the legs. Crack the legs and claws at the joints with a nutcracker.
Heat the vegetable oil in a wok or a large skillet over high heat. Sauté the crab pieces 2 minutes. Remove from the pan and set aside.
Turn down the heat to medium; add the garlic, ginger and chilies. Cook 3 minutes, stirring frequently.
Add the oyster sauce, dark soy sauce, thin soy sauce and sugar. Reduce the heat to low and simmer 30 seconds.
Add the black pepper and return the crab to the wok; stir until coated with sauce. Serve garnished with fresh cilantro leaves.
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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
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