Wednesday, October 24, 2007

Crab Legs with Five Pepper Oil


This is a Saturday night dish to serve with a good bottle of Gewurtztraminer wine, some garlic noodles (or fresh lemon pasta with reggiano parmesan) and plenty of napkins! I often double or triple the recipe when guests are over and place the whole pan on a turntable so everyone can dig in!

I never made this dish for Mom since I knew she couldn't tolerate the pepper oil. But it illustrates the confidence she gave me to go out and find unusual, unfamiliar ingredients and create my own dishes!

Ingredients:

2 lbs. frozen king crab legs

1/2 cup five pepper oil

2 bunches green onions, chopped - green parts only

1 bunch cilatro, chopped

1 large piece of fresh ginger, peeled and chopped

25 cloves garlic, chopped

Instructions:

1. Preheat oven to 500 degrees.

2. Place oil in large roasting pan and place in hot oven for 3 minutes to warm the oil. Do not let the oil smoke.

3. Add all the chopped vegetables. Return to oven and cook for 5 minutes.

4. While vegetables are cooking, snap crab legs at joint areas. Sometimes I even run a pair of kitchen scissors down the softer areas.

5. Add crab legs and toss in the oil/vegetable mixture.

6. Bake for 30 minutes and stir the crab every 5 minutes. Vegetables should not be dark - you may need to watch the oven closely after 20 minutes.

Serving:

This dish serves 2 - 3 with leftovers for lunch the next day. Or leftover crab can be removed from the shells and used in an omelette or scrambled eggs the next day.

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