Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

This Story Originally Appeared On sunset.com

Gallery

Credit: James Carrier

Recipe Summary

Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

403 calories; calories from fat 29%; protein 30g; fat 13g; saturated fat 2g; carbohydrates 46g; fiber 2g; sodium 3453mg; cholesterol 129mg.
Advertisement