Sue's Black Pepper Crab

Ingredients:
3-4 Dungeness Crabs 
3-4 Tbsp dark soy sauce
1-2 tsp black pepper powder
2 whole red chillies
3-4 green onions chopped (for garnish)
2-3 sprigs of thai basil sliced
5-6 cloves of garlic sliced
2-3 kafir lemon leaves thinly sliced (optional)
1tsp corn starch
3-4 Tsp Olive or Canola oil

Cleaning and cooking the crab: 
I prefer to buy live crabs, but you can also buy pre-cooked and cleaned crabs. First put the live crab in the sink and pour near boiling water on it. leave it covered with a heavy lid for 5 min. Then rinse in cold water. To clean, hold the base of the crab in one hand. Hold the shell at the midpoint, using the index finger and thumb of your other hand, and pull off the back of the shell, also called the apron. Put your thumb in the hole exposed by the shell removal. Pull up to remove the carapace and the intestines. Remove the gills and mandibles. Wash away the viscera. This is the yellow and mushy goo on the crab, also known as "crab butter." Separate all the crab legs. Cut the body to two pieces. Turn the faucet on full blast, and rinse the crab pieces under the stream of water.
Next, steam the crab in a little water in a pot with a lid on. Shut off the heat when the water begins to boil and becomes frothy. Cool and keep aside. Make sure you retain the crab broth. You can do this ahead of time, refrigerate it and use it just before seasoning.

Seasoning: When ready to serve, heat oil in big wok till smoking hot. Add red chillies and garlic to it. Next, add pepper and stir. Next, add soya sauce and stir. Then stir in basil and kafir lime leaves. Add the crab broth, thicken with corn starch. Mix in cooked crab pieces and stir fry till all pieces are nicely coated. Garnish with green onions and serve. You can make many variations to above; such as stir fry sliced white onions and red bell peppers or,  grated ginger and cilantro instead of garlic and basil.

By Sunita Shenoy - Guest blogger