Black Pepper Dungeness Crab Recipes

BLACK PEPPER DUNGENESS CRAB

Black Pepper Dungeness Crab image

This is a long standing favorite in my family. If we don't have crab we use tiger prawns/shrimp. Served with white rice it's finger licking good!

Provided by hksslmspt

Categories Crab

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon chopped fresh cilantro
1 1/2 tablespoons finely chopped garlic
1/3 cup minced green onion
1 teaspoon minced ginger
3/4 cup soy sauce (regular or reduced sodium)
1/2 cup honey
3 cooked dungeness crabs, cleaned and cracked (4 3/4 to 5 1/2 lb. total)
1/4 cup peppercorn
3 tablespoons peanut oil or 3 tablespoons salad oil

Steps:

In a large bowl, combine cilantro, garlic, onions, ginger, soy, and honey. Add crab pieces. Cover and chill 15 minutes to 1 hour, turning crab often.
Coarsely grind pepper in a coffee grinder or crush with a rolling pin.
Pour oil into a 14-inch wok or 6- to 8-quart pan over medium-high heat. Pour crab, marinade, and 1 1/2 tablespoons pepper into wok. Stir often until crab is steaming hot, about 5 minutes.
Sprinkle remaining pepper over crab and mix well. Ladle crab and juices into bowls.

Nutrition Facts : Calories 364.8, Fat 11.4, SaturatedFat 1.9, Cholesterol 72.1, Sodium 3380.9, Carbohydrate 40.8, Fiber 0.9, Sugar 36, Protein 27.5

BLACK BEAN AND GINGER DUNGENESS CRAB

Black Bean and Ginger Dungeness Crab image

Provided by Ming Tsai

Categories appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 Dungeness crab, shell off (save shells), claws cracked and body chopped up into 2-inch pieces
2 cups cornstarch, for dusting and to make a slurry with 1 tablespoon
3 cups peanut oil
1 1/2 tablespoons rinsed fermented black beans, chopped
4 large slices bruised ginger
8 cloves garlic, thinly sliced
5 scallions, chopped into 2-inch pieces
1/4 cup shaoxing(cooking wine)
1 tablespoon naturally brewed soy sauce
2 cups chicken stock
Salt and white pepper, to taste
Small pot cooked Chinese rice

Steps:

In a large wok, bring peanut oil to high temperature. Dust the crab pieces with cornstarch and a little salt. Shallow fry the crab for only 1 to 2 minutes until the crab shells turn red. Drain on paper towels. Do the same with the 2 shells. Reserve oil and wipe wok clean. Add 2 tablespoons oil back to the wok on high heat. Stir-fry the beans, ginger, garlic and scallions for 1 minute until soft. Add back the crab and deglaze with shaoxing and add soy and stock. Check for seasoning and bring to a boil. Thicken with the slurry and cook 30 more seconds. Serve immediately with the cooked shells.
PLATING On a large oval, place the 2 shells down near both ends. Fill with hot rice. Mound the crab between the shells. Enjoy with your fingers. Can also serve with lemon finger bowls.
Wine suggestion: Marsanne, Bois du Renard, Languedoc 1998

SINGAPORE BLACK PEPPER CRAB

Singapore Black Pepper Crab image

From the cookbook Spice It - given to me recently as a present by my ex husband! I have developed a real love of crabs and am pretty handy at catching and dispatching of them now days. It's a great way to fill in a few hours: catching, cooking, cleaning and picking or eating them and makes me feel like a real "hunter and gatherer"!

Provided by JustJanS

Categories Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons ketjap manis
3 tablespoons oyster sauce
3 tablespoons caster sugar
2 kg raw blue swimmer crabs
1 1/2 tablespoons oil
1 1/2 tablespoons butter
1 1/2 tablespoons grated fresh ginger
6 garlic cloves, finely chopped
1 -2 red chile, finely chopped
1 1/2 tablespoons black pepper
1 1/2 teaspoons white pepper
1/4 teaspoon ground coriander
2 spring onions, finely chopped
1/4 cup chopped fresh coriander

Steps:

Put kecap manis, oyster sauce, sugar and 3 tablespoons water in a small bowl, stir, then set aside.
Pull back the apron of each crab, remove top shell, then intestines and feathery gills. Rinse quickly.
Cut each crab into quarters and crack the legs gently (I use a meat mallet) so the flavours can enter.
Heat the oil in a very large wok over high heat; add the crab pieces and stir fry in batches until the shell is bright orange and the meat almost cooked (about 5 minutes). Remove and repeat until all is cooked.
Add the butter, ginger, garlic, chilli, black and white peppers and coriander to the wok; stir fry 30 seconds.
Add the sauce mixture and stir; bring to the boil, then simmer 2 minutes.
Return the crab to the wok and toss to coat in the sauce.
Cook a further 2-3 minutes to finish cooking the crab then garnish with the spring onions and coriander leaves.
Serve at once.

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In a large bowl, combine cilantro, garlic, onions, ginger, soy, and honey. Add crab pieces. Cover and chill 15 minutes to 1 hour, turning crab often.
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