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Photo: Ryan Liebe
Active Time:30 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
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Ingredients
2cooked Dungeness crabs (3-3 1/2 pounds total), cleaned and quartered
3tablespoonsblack peppercorns
4large clovesgarlic, coarsely chopped
2teaspoonsground turmeric
2tablespoonswater plus 3/4 cup, divided
2tablespoonsoyster sauce
2teaspoonsfish sauce
1teaspoongranulated sugar
3tablespoonsgrapeseed or canola oil
Chopped fresh cilantro for garnish
DirectionsPull legs and claws off crabs, then use a nutcracker to crack them at the joints. Discard any bits of shell that come flying off. Pile the legs, claws and body sections on a plate.Pulse peppercorns in a mini food processor until coarsely ground. Transfer to a small bowl. Add garlic, ginger, turmeric and 2 tablespoons water to the food processor and process until a coarse paste forms. Return the crushed pepper and pulse to combine. (Alternatively, pound the aromatics with a mortar and pestle, adding the water gradually.)Stir the remaining 3/4 cup water, oyster sauce, fish sauce and sugar in a small bowl to combine. Set near the stove, along with the crabs and the seasoning paste.Warm oil in a large flat-bottom wok or large pot over medium-low heat. When hot enough to gently sizzle a bit of the seasoning paste, scrape in all the paste. Cook, stirring frequently, until fragrant and the oil starts separating from the paste, 3 to 5 minutes.Add the sauce mixture to the pan, then increase the heat to high. When the mixture begins to bubble, dump in the crab. Stir-fry until the crab is heated through and coated evenly with the seasoning paste, 3 to 5 minutes. Remove from heat and stir in cilantro, if using. Arrange the crab on a large platter and serve immediately.EquipmentNutcrackerOriginally appeared: EatingWell Magazine, May 2021
Directions
Pull legs and claws off crabs, then use a nutcracker to crack them at the joints. Discard any bits of shell that come flying off. Pile the legs, claws and body sections on a plate.Pulse peppercorns in a mini food processor until coarsely ground. Transfer to a small bowl. Add garlic, ginger, turmeric and 2 tablespoons water to the food processor and process until a coarse paste forms. Return the crushed pepper and pulse to combine. (Alternatively, pound the aromatics with a mortar and pestle, adding the water gradually.)Stir the remaining 3/4 cup water, oyster sauce, fish sauce and sugar in a small bowl to combine. Set near the stove, along with the crabs and the seasoning paste.Warm oil in a large flat-bottom wok or large pot over medium-low heat. When hot enough to gently sizzle a bit of the seasoning paste, scrape in all the paste. Cook, stirring frequently, until fragrant and the oil starts separating from the paste, 3 to 5 minutes.Add the sauce mixture to the pan, then increase the heat to high. When the mixture begins to bubble, dump in the crab. Stir-fry until the crab is heated through and coated evenly with the seasoning paste, 3 to 5 minutes. Remove from heat and stir in cilantro, if using. Arrange the crab on a large platter and serve immediately.EquipmentNutcracker
Pull legs and claws off crabs, then use a nutcracker to crack them at the joints. Discard any bits of shell that come flying off. Pile the legs, claws and body sections on a plate.
Pulse peppercorns in a mini food processor until coarsely ground. Transfer to a small bowl. Add garlic, ginger, turmeric and 2 tablespoons water to the food processor and process until a coarse paste forms. Return the crushed pepper and pulse to combine. (Alternatively, pound the aromatics with a mortar and pestle, adding the water gradually.)
Stir the remaining 3/4 cup water, oyster sauce, fish sauce and sugar in a small bowl to combine. Set near the stove, along with the crabs and the seasoning paste.
Warm oil in a large flat-bottom wok or large pot over medium-low heat. When hot enough to gently sizzle a bit of the seasoning paste, scrape in all the paste. Cook, stirring frequently, until fragrant and the oil starts separating from the paste, 3 to 5 minutes.
Add the sauce mixture to the pan, then increase the heat to high. When the mixture begins to bubble, dump in the crab. Stir-fry until the crab is heated through and coated evenly with the seasoning paste, 3 to 5 minutes. Remove from heat and stir in cilantro, if using. Arrange the crab on a large platter and serve immediately.
Equipment
Nutcracker
Originally appeared: EatingWell Magazine, May 2021
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Nutrition Facts(per serving)205Calories11gFat5gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
