Spicy Peppered Crab Legs
This recipe transforms Alaskan king or snow crab legs into a vibrant, spicy dish. Crab pieces are quickly sautéed with toasted pepper, garlic, ginger, scallions, and jalapenos, then coated in a rich oyster and soy sauce blend. The result is a fragrant, flavorful seafood entree with a delightful kick, perfect served alongside fluffy white rice.
Equipment
- 1 Kitchen Shears For cutting crab legs and scoring shells
- 1 Small skillet For toasting whole peppercorns
- 1 Large Dutch Oven Or a roasting pan set over two burners for cooking the crab
- 1 Chef's knife For chopping garlic, ginger, scallions, and jalapenos
- 1 Cutting Board
Ingredients
Main
- 3 pounds Alaskan king or snow crab legs thawed if frozen
- Freshly ground pepper
- 2 tablespoons vegetable oil
- 1 stick unsalted butter cubed
- 6 cloves garlic chopped
- 10 thin slices peeled ginger
- 8 scallions cut into 2-inch pieces
- 4 red jalapeno peppers seeded and finely chopped
- 2 teaspoons sugar
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- White rice for serving
Instructions
- Cut the crab legs into 3-inch pieces with kitchen shears. Cut along one side of the shell on each piece so the meat can be easily removed after cooking.
- Place the remaining ingredients by the stove. Toast 2 tablespoons pepper in a small skillet over medium-high heat until fragrant, about 2 minutes; remove from the heat.
- Heat the vegetable oil and butter in a large Dutch oven over medium-high heat until sizzling (you can also set a roasting pan over two burners). Add the garlic, ginger, scallions and jalapenos; sprinkle with the sugar and cook, stirring, until the mixture is fragrant, about 1 minute.
- Add the crab pieces, oyster sauce and soy sauce. Cook, tossing, until heated through, about 5 minutes. Scatter the toasted pepper on top and continue to cook, tossing, about 1 more minute. Transfer the crab and sauce to a bowl. Serve with rice.
Notes
Ensure crab legs are fully thawed for even cooking; gentle handling is key to keep the meat intact during preparation. Toasting peppercorns enhances their aromatic depth significantly, so do not skip this crucial step. When sautéing aromatics, cook until fragrant but avoid browning, which can lead to bitterness and compromise the overall flavor profile. For adjustable heat, start with fewer jalapenos and add more to taste, or consider using a milder chili if preferred. The oyster and soy sauces provide a rich umami base; balance them to your preference. Serve immediately with hot white rice to absorb the delicious, spicy sauce and complement the dish.