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Black Pepper Dungeness Crab

Lifted from the web and emailed to myself ages ago (i.e. I take no credit for it), it's a brilliant way to enjoy crab.

  • Total time: 1 hour

Serves: 4


  • 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


  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.

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