General
A home-wok version of peppery crab with a reduced savory coating.
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Serving suggestion; the method below is adapted for a home stovetop.
Tips, changes and questions from people who cooked this recipe.
large lidded pot or wok · tongs · separate raw-seafood cutting board · crab crackers or kitchen shears · clean serving plate · food thermometer
6 clear steps
Measure the ingredients before starting. Keep raw animal products separate from ready-to-eat ingredients.
Use edible crab from a regulated seafood supplier. Ask the fishmonger to dispatch, clean and portion raw crabs; remove gills and viscera rather than saving the crab butter. Keep refrigerated and pat dry. Do not attempt to cook unknown species or shellfish from a closed harvesting area.
Heat oil in a wok over medium-high heat. Sear the crab pieces in batches for 2 minutes per side, then set aside; they are not cooked through.
Lower the heat. Add butter, garlic and ginger and stir for 30 seconds. Add black pepper and stir briefly; do not burn it.
Add water, soy sauce, oyster sauce and sugar, followed by the crab. Cover and simmer for about 10–15 minutes, turning occasionally, until the thickest meat is white and opaque. Add a splash of water if needed.
Uncover and toss over medium heat until the sauce coats the crab without pooling in the wok. Transfer with clean tongs to a serving plate and provide crab crackers or kitchen shears to open the shells. This version has a thicker, drier pepper coating than chilli crab.
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