Singaporean Black Pepper Crab Legs . . .

An abundant amount of freshly ground coarse black pepper mixed with fragrant garlic, turmeric, and ginger spices up sweet crab legs.


6 tbsp. whole black peppercorns
8 cloves garlic, roughly chopped
1 (7½") piece turmeric, peeled and thinly sliced, or 6 tsp. ground turmeric
1 (3") piece ginger, peeled and thinly sliced
Kosher salt, to taste
3 tbsp. peanut oil
3 lb. precooked king or snow crab legs, defrosted if frozen

Pulse peppercorns in a spice grinder until coarsely ground; set aside. Place garlic, turmeric, ginger, salt, and 2 tbsp. water in a food processor. Purée into a smooth paste and transfer to a bowl; stir in reserved pepper. Heat oil in a 14" wok over medium-low heat. Add paste; cook, stirring occasionally, until fragrant and paste begins to separate, about 10 minutes. Increase heat to medium-high; add crab all at once and ¾ cup water; bring to a boil. Cook, stirring constantly, until crab shells are bright red and meat is heated through, 5–7 minutes.