Spicy Peppered Crab Legs

Name: Spicy Peppered Crab Legs
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 kilograms Alaskan king or snow crab legs, thawed if frozen; 6 cloves garlic, chopped; 10 slices 10 thin slices peeled ginger; 2 Tbsps oyster sauce; 4 servings Freshly ground pepper; 4 red jalapeno peppers, seeded and finely chopped; 8 scallions, cut into 2-inch pieces; 2 Tbsps soy sauce; 2 teaspoons sugar; 1 stick unsalted butter, cubed; 2 Tbsps vegetable oil; 4 servings White rice, for serving

You can never have too many main course recipes, so give Spicy Peppered Crab Legs a try. Watching your figure? This gluten free and pescatarian recipe has 732 calories, 26g of protein, and 33g of fat per serving. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of oyster sauce, sugar, ginger, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

Cut the crab legs into 3-inch pieces with kitchen shears.

Ingredients you will need

Crab Legs

Cut along one side of the shell on each piece so the meat can be easily removed after cooking.

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Meat

Place the remaining ingredients by the stove. Toast 2 tablespoons pepper in a small skillet over medium-high heat until fragrant, about 2 minutes; remove from the heat.

Ingredients you will need

Pepper

Toast

Equipment you will use

Frying Pan

Stove

Heat the vegetable oil and butter in a large Dutch oven over medium-high heat until sizzling (you can also set a roasting pan over two burners).

Ingredients you will need

Vegetable Oil

Butter

Equipment you will use

Roasting Pan

Dutch Oven

Add the garlic, ginger, scallions and jalapenos; sprinkle with the sugar and cook, stirring, until the mixture is fragrant, about 1 minute.

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Jalapeno Pepper

Green Onions

Garlic

Ginger

Sugar

Add the crab pieces, oyster sauce and soy sauce. Cook, tossing, until heated through, about 5 minutes. Scatter the toasted pepper on top and continue to cook, tossing, about 1 more minute.

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Oyster Sauce

Soy Sauce

Pepper

Crab

Transfer the crab and sauce to a bowl.

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Sauce

Crab

Equipment you will use

Bowl

Serve with rice.

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Rice

Photograph by Roland Bello

Equipment

Ingredients

Servings:

1kilograms

Alaskan king or snow crab legs, thawed if frozen 6cloves

garlic, chopped 10slices

10 thin slices peeled ginger 2Tbsps

oyster sauce 4servings

Freshly ground pepper 4

red jalapeno peppers, seeded and finely chopped 8

scallions, cut into 2-inch pieces 2Tbsps

soy sauce 2teaspoons

sugar 1stick

unsalted butter, cubed 2Tbsps

vegetable oil 4servings

White rice, for serving

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Tenuta di Nozzole Le Bruniche Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 12 dollars per bottle.