Spicy Peppered Crab Legs

Spicy Peppered Crab Legs

Mark Murrell

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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