Spicy Peppered Crab Legs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 603
- Total Fat
- 34
- Saturated Fat
- 16
- Carbohydrates
- 9
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 64
- Cholesterol
- 326
- Sodium
- 1692
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
Ingredients
3 pounds Alaskan king or snow crab legs, thawed if frozen
Freshly ground pepper
2 tablespoons vegetable oil
1 stick unsalted butter, cubed
6 cloves garlic, chopped
10 thin slices peeled ginger
8 scallions, cut into 2-inch pieces
4 red jalapeno peppers, seeded and finely chopped
2 teaspoons sugar
2 tablespoons oyster sauce
2 tablespoons soy sauce
White rice, for serving
Directions
- Cut the crab legs into 3-inch pieces with kitchen shears. Cut along one side of the shell on each piece so the meat can be easily removed after cooking.
- 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.
- 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). Add the garlic, ginger, scallions and jalapenos; sprinkle with the sugar and cook, stirring, until the mixture is fragrant, about 1 minute.
- 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. Transfer the crab and sauce to a bowl. Serve with rice.