Salt & Pepper Crab (Cua Rang Muoi)

Salt & Pepper Crab (Cua Rang Muoi)

Salt & Pepper Crab (Cua Rang Muoi)

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

Garlic, jalapeno and green onions

Garlic, jalapeno and green onions


  1. In a medium size pot, heat the vegetable oil on high.

  2. Coat the meaty ends of the crab legs in tapioca starch or all-purpose flour. Tap off excess.

  3. 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.

  4. Remove the crab from the oil and drain on a plate lined with paper towels.

  5. Lightly coat a large wok or pan with vegetable oil and heat on medium high.

  6. Toss in the green onions, garlic, jalapeno, salt and pepper. Stir with wooden spoon until fragrant (about 1-2 minutes).

  7. Add in the deep-fried crab legs. Quickly toss until crab legs are completely coated with mixture.

  8. Serve immediately.

Woking  it.

Woking it.