Black Pepper Dungeness Crab
i recently saw this recipe in one of the foodie magazines. living here inSeattle, we get to see many kinds of ways to prepare dungeness crabs. most
interesting are the ones that are prepared in a wok. From the International
District to Flying Fish, the basic premis is either salt and/or pepper. this
one adds the counterpoint of honey to the pepper. it tasted wonderful. i guess
it would work equally as well with blue crab, or even stone crabs.
alan
* Exported from MasterCook *
Black Pepper Dungeness Crab
Recipe By : Sharon Tobin
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Dinner
Lunch Shellfish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon cilantro -- chopped
1 1/2 tablespoons garlic -- chopped
1/3 cup green onions -- minced
1 tsp fresh ginger -- peeled, minced
3/4 cup soy sauce(or reduced salt soy)
1/2 cup honey
3 cooked Dungeness crab -- cleaned and cracked
1/4 cup peppercorns -- coarsely ground/crus
3 tablespoons peanut oil
In large bowl, combine cilantro, garlic, onions, ginger, soy sauce, and honey.
Add crab pieces, covering with mixture. Chill 15minutes to 1 hour, turning
crab often.
Coarsely grind pepper in coffee grinder or crush with a rolling pin.
Pour oil into a 14 inch wok over med-high heat. Pour crab, marinade and 1
1/2tbsp of the pepper into the 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.
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NOTES : When cooking the crab in the wok, ensure plenty of ventilation.
Source: rec.food.cooking
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