Courtesy of the Food Network.
- 3 pounds 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
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 [our Snow Crab is pre-cooked].
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.
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