BUTTER PEPPER CRAB RECIPE

I've been wanting to know how to make this for the longest time. I never realized how easy it is. I made this with prawns and didn't need the cornstarch to thicken. Only problem I had was that the sauce kept boiling instead of simmering, so I switched to low flame. Very tasty, in fact my mom thinks this is better than the one in our favorite seafood restaurant

Ingredients

- 1 Dungeness Crab (about 2 lbs)
- 1 stick salted butter (sub: ghee)
- 10 cloves garlic (chopped coarsely)
- 2 chicken bouillon powder
- 2 teaspoons fresh cracked black pepper
- Salt to taste
- 1/2 teaspoon sugar
- (optional) 1 Tbs tamarind puree
- (optional) 2 Tbs cilantro
- (optional) 2 small chilies

Procedures

Saute the remaining ingredients on low heat.

Crack or Cook first?

If you are to cook the crabs first ... Boil crab for 7-10 minutes. Clean crab, cut body into 2 pieces. Crack remaining pieces to let the garlic butter under the shell.

Add the cracked crab to the sauteed mixture. Mix the crab, butter, seasoning well. Cover pan for 5 minutes.

If you are crack and clean the crabs first ... Toss the crabs in the freezer for a few minutes to calm them down. Clean crab, cut body into 2 pieces. Crack remaining pieces to let the garlic butter under the shell.

Add the cracked crab to the sauteed mixture. Add a 1/4 cup of water. Mix the crab, butter, seasoning well. Cover pan for 5-10 minutes, allow to steam. Mix while cooking.

Crustacean preparation:
Crack crab without cooking and add to the saute. Cook the crab until half done.

Dish out and bake it in the oven at 350 degree F for 25-30 minutes.

ENJOY PINOY DELICACY FOOD!