Black Pepper Dungeness Crab Recipes
BLACK PEPPER DUNGENESS CRAB
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
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
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
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
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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BLACK PEPPER DUNGENESS CRAB RECIPE | MYRECIPES
2003-10-17 Step 1 In a large bowl, combine cilantro, garlic, onions, ginger, soy, and honey. Add crab pieces. Cover and chill 15 minutes to 1 hour, turning …
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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.
- 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.
BLACK PEPPER DUNGENESS CRAB RECIPE -SUNSET MAGAZINE
2005-07-18 Cover and chill 15 minutes to 1 hour, turning crab often. 2 Coarsely grind pepper in a coffee grinder or crush with a rolling pin. 3 Pour oil into a 14 …
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3/5 (14)Estimated Reading Time 2 minsServings 4Calories 403 per serving
From sunset.com
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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.
- 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.
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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, …
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Return the crushed pepper and pulse to combine. (Alternatively, pound the aromatics with a mortar and pestle, adding the water gradually.) Step 3. Stir the remaining 3/4 cup water, oyster sauce, fish sauce and sugar in a small bowl to combine. Set near the stove, along with the crabs and the seasoning paste.
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