Asian Black Pepper Crab

• 2 -4 blue crabs, live and clacking
• 3 tablespoons vegetable oil
• 3 garlic cloves, peeled and finely chopped
• 1 tablespoon ginger, fresh, peeled and finely chopped
• 4 Thai chiles (or green serrano)
• 2 tablespoons oyster sauce
• 2 tablespoons dark soy sauce
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 2 tablespoons black pepper, coarsely ground
• 1/2 cup cilantro leaf, fresh, chopped

1. Steam crabs until bright red - ideally using a crab pot with a rack. Remove from heat and cool.
2. Turn each crab on its back; lift and remove apron. turn over & pull off back. Remove and discard the devil's fingers (gills) and the creamy, green or yellow tomalley in the center. Crack body in half. Remove & crack claws gently with a nutcracker.
3. Heat oil in a wok or a large skillet over high heat. Saute crab pieces 2 minutes. Remove from pan and set aside.
4. Turn down heat to medium; add garlic, ginger, and chiles. Cook 3 minutes, stirring frequently. Add oyster sauce, dark soy sauce, thin soy sauce, and sugar. Reduce heat to low and simmer 30 seconds.
5. Add pepper and return crab to wok; stir until coated with sauce. Serve garnished with cilantro.

crabs, vegetable oil, garlic, ginger, chiles, oyster sauce, soy sauce, soy sauce, sugar, black pepper, cilantro leaf

Taken from www.food.com/recipe/asian-black-pepper-crab-361930 (may not work)