It's the start of crab season! At $3.99 per lb, all I can say is nom, nom, nom.
Salt & Pepper Crab (Cua Rang Muoi) Recipe
3 whole crabs; scrub clean then cut into small pieces
1 cup tapioca starch or all-purpose flour
1 bunch of green onions (about 7 sprigs); cut into small segments at a diagonal
6 garlic cloves; minced
1 jalapeno; sliced thin at a diagonal
1/2 teaspoon salt
1/2 teaspoon pepper
Vegetable oil for deep frying
In a medium size pot, heat the vegetable oil on high.
Coat the meaty ends of the crab legs in tapioca starch or all-purpose flour. Tap off excess.
Cooking in batches, deep fry the crab legs until they float to the top (about 8-10 minutes). You know the oil is ready to use when a pinch of starch or flour dropped in the oil violently sizzles.
Remove the crab from the oil and drain on a plate lined with paper towels.
Lightly coat a large wok or pan with vegetable oil and heat on medium high.
Toss in the green onions, garlic, jalapeno, salt and pepper. Stir with wooden spoon until fragrant (about 1-2 minutes).
Add in the deep-fried crab legs. Quickly toss until crab legs are completely coated with mixture.