Wednesday, December 12, 2012

Black Pepper Crab

Our seafood CSA gave us two cooked Dungeness crabs while I was in Montreal for work. I was a bit at a loss on how best to highlight it until I found this delightful recipe. The spice paste seemed like it would be too much, but it worked great. This is a bit messy to eat, so I wouldn't necessarily serve this for company. It does taste good enough for company though!

One year ago: Bobotie
Two years ago: Peppermint Meringues
Three years ago: Stewed Lentils and Tomatoes

Black Pepper Crab (from Cradle of Flavor)

Flavoring Paste
4 tbsp black peppercorns
8 cloves garlic, coarsely chopped
2 tsp ground turmeric
3 tbsp thinly sliced ginger
3/4 tsp kosher salt
3 tbsp peanut oil
3/4 cup water
3 lbs cooked king crab or snow crab legs and claws or cooked Dungeness crabs, cleaned and quartered

1. Place peppercorns in a food processor and pulse until coarsely ground. Add garlic, turmeric, and ginger and pulse until a smooth paste.
2. Heat oil in a wok over medium-low heat. Add paste and saute, stirring, until paste begins to separate from oil, 5 - 7 minutes.
3. Add water and crab and raise heat to medium-high. Stir-fry until crab pieces are hot and coated with flavoring paste, about 5 minutes.
4. Transfer to platter and serve immediately.

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