Cracked Crab With Lemongrass, Black Pepper, And Basil

• 2 stalks fresh lemongrass, ends trimmed and coarse leaves discarded
• 2 tablespoons chopped fresh ginger
• 1 tablespoon chopped garlic
• 1/4 cup honey
• 1/4 cup reduced-sodium soy sauce
• 1 1/2 tablespoons freshly ground black pepper
• 3 fully cooked Dungeness crabs (about 2 lbs. each), cleaned, legs cracked, and bodies quartered
• 3 tablespoons peanut oil or vegetable oil
• 1 cup loosely packed cilantro sprigs
• 1 cup loosely packed Thai basil leaves or small regular basil leaves

1. Chop lemongrass. Put in a food processor with ginger and garlic; whirl until minced. Scrape into a large bowl and stir in honey, soy sauce, and pepper. Add crabs and stir to coat well. Cover, then chill at least 15 minutes or up to 1 hour.
2. Pour oil into a 14-in. wok or a wide 8- to 10-qt. pot over medium-high heat. With a slotted spoon, add crabs (reserve marinade). Cover and cook, stirring often, 5 minutes (omit this cooking time if using fully cooked crabs).
3. Uncover pan, add marinade, and cook, stirring often, until crabs are steaming and meat is opaque, about 5 minutes.
4. Stir in cilantro and basil, then transfer crabs and juices to a serving bowl.
5. Note: Nutritional analysis is per serving.

coarse, fresh ginger, garlic, honey, soy sauce, freshly ground black pepper, crabs, peanut oil, cilantro, basil

Taken from www.myrecipes.com/recipe/cracked-crab-with-lemongrass-black-pepper-basil (may not work)