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Black Pepper Dungeness Crab

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“This is a long standing favorite in my family. If we don't have crab we use tiger prawns/shrimp. Served with white rice it's finger licking good!”

Ingredients Nutrition

  • 1 tablespoon chopped fresh cilantro
  • 1 12 tablespoons finely chopped garlic
  • 13 cup minced green onion
  • 1 teaspoon minced ginger
  • 34 cup soy sauce (regular or reduced sodium)
  • 12 cup honey
  • 3 cooked dungeness crabs, cleaned and cracked (4 3/4 to 5 1/2 lb. total)
  • 14 cup peppercorn
  • 3 tablespoons peanut oil or 3 tablespoons salad oil


  1. In a large bowl, combine cilantro, garlic, onions, ginger, soy, and honey. Add crab pieces. Cover and chill 15 minutes to 1 hour, turning crab often.
  2. Coarsely grind pepper in a coffee grinder or crush with a rolling pin.
  3. Pour oil into a 14-inch wok or 6- to 8-quart pan over medium-high heat. Pour crab, marinade, and 1 1/2 tablespoons pepper into wok. Stir often until crab is steaming hot, about 5 minutes.
  4. Sprinkle remaining pepper over crab and mix well. Ladle crab and juices into bowls.

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