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

Preparation:

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.

Yield
Makes 4 servings

Nutritional Information
CALORIES 403(29% from fat); FAT 13g (sat 2g); PROTEIN 30g; CHOLESTEROL 129mg; SODIUM 3453mg; FIBER 2g; CARBOHYDRATE 46g

1 Dungeness Crab (about 2 lb size)
1 sprig of coriander (chopped for garnishing only)
1 tablespoon of sugar
2 tablespoons of tamarind juice
Salt to taste
2 tablespoons of cooking oil
1/4 cup of water

Spice Paste:

8 dried red chilies (soaked in hot water and deseeded)
1 tablespoon of taucheo (fermented yellow bean sauce)
3 cloves of garlic
1 inch of fresh ginger
2 inches of lemon grass (the white part only)

Tamarind Juice:

5 seeds of tamarind
Water

Method:

1. Clean the crab and chop it into pieces. Save the green and juicy stuff inside the shell and set aside.
2. Pound the spice paste with a mortar and pestle or grind them using a food processor. Make sure that the spice paste is finely blended or pounded.
3. Soak the tamarind seeds in some warm water for 15 minutes. Extract the juice and discard the seeds.
4. Heat up your wok and add cooking oil.
5. Stir fry the spice paste until fragant and spicy.
6. Add the crab and 1/4 cup of water and do a quick stir. Cover the wok with its cover for 3 minutes.
7. Add the green and juicy stuff from the shell and stir well.
8. Add in sugar, tamarind juice, a little salt to taste and continue stirring for about 2 minutes or until all crab pieces turned red.
9. Dish up, garnish with chopped scallions and serve hot.

Cook’s Notes:

1. If you are not sure how to clean the crab, you should get the Dungeness crab in Asian stores. They usually provide the cleaning and chopping services.
2. Use a mortar (or other similar kitchen tools) to crack the shells of the crab before cooking.
3. You can also use this recipe for cooking crab claws. If you do, make sure you crack the claws before cooking so the spices infuse the meat.

* 8 crabs, cleaned and cracked
* 1 whole bulb of garlic, finely chopped
* 1 small onion, chopped
* 1-2 cups butter, softened (to taste)
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground pepper
* 1/4 teaspoon red chili pepper flakes
* GARNISH: chopped parsley
* lemon slices
* bread to sop up any left over yummy sauce

Directions:

1. Place garlic, onions, butter, salt, red and black pepper into a roasting pan and put into a 450 degree oven.
2. Be sure to watch carefully and only cook until onions and garlic turn golden brown. (not sure of time -will add later)
3. Once brown remove from oven, add cracked crab and blend thoroughly.
4. Make sure the crab (shells and all) are completely coated.
5. Place pan back into oven and turn oven up to 475.
6. Cook for 15-20 minutes, turning crab every 5 minutes.
7. After the crab has been heated thru remove from oven.
8. Garlic sauce should be braised onto the shell of the crab.
9. Serve as soon as possible, sprinkle with parsley and garnish with lemon.

* 1lb white crab meat chunk 1lb white crab meat chunk
* 1/4 cup chopped fresh green & red pepper 1/4 cup chopped fresh green & red pepper
* 1/4 cup fresh chopped green onion 1/4 cup fresh chopped green onion
* 1/4 cup fresh chopped leek & parsley 1/4 cup fresh chopped leek & parsley
* 1/2 cup mashed avocado 1/2 cup mashed avocado
* 3 eggs (beaten with fresh 1 lime & 1 lemon 3 eggs (beaten with fresh 1 lime & 1 lemon
* juice & 1/4 cup olive oil . Beat until fluffy) juice & 1/4 cup olive oil . Beat until fluffy)
* 1/4 cup Italian bread crumb 1/4 cup Italian bread crumb

Instructions:

1. In a large bowl mix all the ingredients together except the crab meat .
2. Once the ingredient are mixed togethr add the crab meat gently.
3. Form crab into palm size round patties, slightly flattened. Bake for 15 min, broil until golden brown or pan fry until golden brown.
4. Let it cool for 5 min ,then serve. Makes 6 large servings

1 lb jumbo lump crab meat
1 bulb fennel, shaved and mixed with lemon juice
cilantro, 1 pinch per plate
1 cantaloupe, small dice
1 honeydew melon, small dice
1/2 seedless watermelon, small dice
lime-poppy seed dressing

Lime-Poppy Seed Dressing:

oil
1/4 gallon fresh lime juice
3oz poppy seeds
salt and pepper

Preparation:

To prepare dressing: Combine oil, lime juice and poppy seeds and emulsify. Season to taste with salt and pepper. Set aside.

To prepare salad: Keep melons separate in a pan with paper towel underneath to absorb residual liquid. In a separate mixing bowl, combine fennel, cilantro and crab with dressing.

To assemble, layer in equal parts in a ring mold. Spoon 1 tablespoon of additional dressing onto melon. Layer fennel/crab mixture on top of melon and gently remove ring mold. Drizzle dressing around the base of the melon and garnish with a touch more cilantro.