Spicy Peppered Crab Legs Recipes

Steps:

• Make the crab mixture: In a medium bowl, combine the crabmeat, mayonnaise, shallot, chives, serrano, McCormick® Paprika, salt, and lemon zest. Fold gently to combine.
• Make the beignets: In a 9-inch Dutch oven fitted with a deep-fry thermometer, heat the vegetable oil over medium heat until the temperature reaches 375°F (190°C).
• In a large bowl, whisk the eggs until frothy. Gradually add the beer and whisk until incorporated.
• In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
• Add the dry ingredients to the beer mixture and fold with a rubber spatula until just combined. Add the crab mixture to the batter and gently fold to combine.
• Working in batches of about 4 at a time, carefully drop heaping tablespoons of the beignet batter into the hot oil and fry, turning occasionally, until crisp and deep golden brown, about 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat with the remaining beignets, letting the oil return to temperature between batches.
• Serve the beignets hot with a squeeze of lemon juice.
• Enjoy!

Steps:

• Put kecap manis, oyster sauce, sugar and 3 tablespoons water in a small bowl, stir, then set aside.
• Pull back the apron of each crab, remove top shell, then intestines and feathery gills. Rinse quickly.
• Cut each crab into quarters and crack the legs gently (I use a meat mallet) so the flavours can enter.
• Heat the oil in a very large wok over high heat; add the crab pieces and stir fry in batches until the shell is bright orange and the meat almost cooked (about 5 minutes). Remove and repeat until all is cooked.
• Add the butter, ginger, garlic, chilli, black and white peppers and coriander to the wok; stir fry 30 seconds.
• Add the sauce mixture and stir; bring to the boil, then simmer 2 minutes.
• Return the crab to the wok and toss to coat in the sauce.
• Cook a further 2-3 minutes to finish cooking the crab then garnish with the spring onions and coriander leaves.
• Serve at once.