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Shop the Sale: Spicy Peppered Snow Crab Legs


One of the most special meals – in my humble opinion – would be crab legs. There’s just something so fun about cracking into the hard shell to extract the yummy crab meat inside.

In addition, I don’t buy them often so they’re a special treat. Special equals fun in my book!

Conveniently, snow crab clusters are on sale this week at Brookshire’s. A snow crab cluster is simply the legs still attached at the joint. There’s nothing intimidating about them. You crack them apart, or leave them attached and cook them easily and quickly.

This dish is sticky and slightly sweet, and it’s meant to be eaten with your hands. Toasting the pepper makes a huge difference in the depth of flavor, so don’t skip this step!

Serve with a crisp sauvignon blanc.

Spicy Peppered Snow Crab Legs

Ingredients:
3 lb snow crab legs
freshly ground pepper
2 Tbs vegetable oil
1/2 cup unsalted butter, cubed
6 cloves garlic, chopped
10 thin slices ginger, peeled
8 scallions, cut into 2-inch pieces
4 red jalapeño peppers, seeded and finely chopped
2 tsp sugar
2 Tbs oyster sauce
2 Tbs soy sauce
white rice, for serving

Directions:
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 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 jalapeños. Sprinkle with the sugar and cook, stirring often, 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.

Nutritional Information: Calories Per Serving: 1276, Calories from Fat: 636, Fat: 71 g (33 g Saturated Fat), Cholesterol: 483 mg, Sodium: 7007 mg, Potassium: 2064 mg, Carbohydrates: 19 g, Fiber: 2 g, Sugar: 5 g, Protein: 136 g

View this recipe to print or add items to My Shopping List.


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