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Black Pepper Dungeness Crab

James Carrier
Yield Makes 4 servings
Dungeness crab is a Pacific coast favorite. This peppery recipe gets an Asian twist with cilantro, green onions, and soy sauce. Serve with steamed white rice.


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

Nutrition Information

  • calories 403
  • caloriesfromfat 29 %
  • protein 30 g
  • fat 13 g
  • satfat 2 g
  • carbohydrate 46 g
  • fiber 2 g
  • sodium 3453 mg
  • cholesterol 129 mg

How to Make It

  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 crab often.

  2. Coarsely grind pepper in a coffee grinder or crush with a rolling pin.

  3. 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.

  4. Sprinkle remaining pepper over crab and mix well. Ladle crab and juices into bowls.

  5. Note: Sharon Tobin starts with live crabs that she catches. If you start with live crabs, have your fishmonger kill 3 (5 1/4 to 6 lb. total), and clean and crack them. Marinate pieces (step 1), then lift out and add to hot oil (step 3), cover, and stir often for 5 minutes. Add marinade and 1 1/2 tablespoons pepper to pan and stir often until crab shells are bright red, about 5 minutes more.