It just wouldn’t be a Saturday if I didn’t stop by Paul Anthony’s butcher shop. As luck would have it, Paul Anthony’s was flush with fresh king crab legs. Once I got home with them, I was stumped. As much as I love steamed crab legs with butter, I wanted something different. So I decided to cook my crab legs with a Chinese twist.
Knowing it would be hard to manage whole crab legs in a wok, I went to work with my kitchen shears.
Mostly cutting at the joints, I did my best to cut larger sections in half for easier eating. Later on, I realized it would have been easier and more authentic to use a cleaver, but hindsight is perfect isn’t it?
Next, I chopped up some classic ingredients.
With my garlic and ginger chopped, I had my black beans and crab ready to go as well.
As always, I got my wok good and hot and then added a decent helping of chili oil.
Hmmm, that’s a lot of chili flakes.
Next up, I added in the rest of the aromatics.
In went the three cloves of garlic and three inches of ginger, and 30 or so seconds later a tablespoon of black beans.
Trying to keep everything simple, I added in the crab claws.
I kept turning them with my spatula, making sure that every piece was well coated. I really only wanted the crab legs to be heated through, so I kept trying little pieces to see what was needed. Through trial and error, I added about a tablespoon of soy sauce and then a tablespoon of shao xing cooking wine.
About 5 minutes later, I turned everything out into a plate.
I’ll admit, it’s not the most stunning visual.
But I was going after quick, easy, and delicious, and this little recipe fit the bill. I love it when a simple plan comes together.
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