Salt and Pepper Crab

Salt & Pepper Crab

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Salt & Pepper Crab

Makes 4 Appetizer Servings or 1 Entree
wine WINE PAIRING
Riesling or Gewürztraminer

Immensely satisfying – sweet, tender & delicious Dungeness crab briefly deep fried, then stir fried with ginger, garlic, scallions & other goodness. Just set the table with a crab cracker and a bib and go to work!

Salt and Pepper Crab
INGREDIENTS
  • 1 Whole Cooked Dungeness Crab
  • 2 Shallots, thinly sliced
  • 4 cloves Garlic, peeled
  • 1 bunch Scallions, sliced
  • 2 tsp Sugar
  • 1″ Ginger, peeled & cut into matchsticks
  • 1 tbsp Tamari Soy Sauce
  • 1/2 tsp Freshly Cracked Black Pepper
  • 1/2 bunch Fresh Cilantro, stems discarded
  • 1/2 tsp minced Red Fresno Chile
  • 1 gallon + 2 tbsp Peanut Oil
  • Cornstarch to coat

DIRECTIONS

1

Quarter & clean the crab (how to clean Dungeness crabs), but leave the shell on.
2

Heat the gallon of peanut oil in a stockpot to around 400 degrees.
3

Toss the crab pieces in cornstarch to coat.
4

Heat the remaining 2 tbsp of peanut oil in a large frying pan or wok.
5

Fry the crab pieces in the stockpot of oil until golden brown.
6

While the crab is frying in the pot, stir fry the ginger, scallions, garlic, red fresno pepper, and shallots in the wok. Add the tamari & sugar.
7

Once the crab pieces have formed a crust (from the cornstarch), move them to the wok. Add the cilantro & black pepper. Toss & serve.

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