Black Pepper Dungeness Crabs II

Makes 4 servings

• 1 Tablespoon  chopped fresh cilantro
• 1-1/2 Tablespoons  finely chopped garlic
• 1/3 Cup  minced green onions
• 1  teaspoon  minced ginger
• 3/4 Cup  reduced-sodium or regular soy sauce
• 1/2 Cup  honey
• 3 cooked Dungeness crabs (4-3/4 to 5-1/2 lbs. total) cleaned and cracked
• 1/4 Cup  peppercorns
• 3 Tablespoons peanut oil or 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 6-8 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.