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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