Salt & Pepper Crab
Makes 4 Appetizer Servings or 1 Entree
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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!
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.