An abundant amount of freshly ground coarse black pepper mixed with fragrant garlic, turmeric, and ginger spices up sweet crab legs. This recipe first appeared in our December 2013 issue along with Corey Arnold's article Polar Harvest.
Singaporean Black Pepper Crab Legs
An abundant amount of freshly ground coarse black pepper mixed with fragrant garlic, turmeric, and ginger spices up sweet crab legs.
6 tbsp. whole black peppercorns
8 cloves garlic, roughly chopped
1 (7½") piece turmeric, peeled and thinly sliced, or 6 tsp. ground turmeric
1 (3") piece ginger, peeled and thinly sliced
3 tbsp. peanut oil
3 lb. precooked king or snow crab legs, defrosted if frozen
Pulse peppercorns in a spice grinder until coarsely ground; set aside. Place garlic, turmeric, ginger, salt, and 2 tbsp. water in a food processor. Purée into a smooth paste and transfer to a bowl; stir in reserved pepper. Heat oil in a 14" wok over medium-low heat. Add paste; cook, stirring occasionally, until fragrant and paste begins to separate, about 10 minutes. Increase heat to medium-high; add crab all at once and ¾ cup water; bring to a boil. Cook, stirring constantly, until crab shells are bright red and meat is heated through, 5–7 minutes.