Black Pepper Crab

Boil a large pot of water over high heat; add 2 (1 1/2 pound) dungeness crabs and boil 5 minutes. Remove and cool. Turn each crab on its back; lift and remove apron (it should bring the intestinal tube with it). Remove and discard fuzzy gills on both sides and creamy, yellow tomalley in the center. Cut body in half and pull off legs. Crack legs and claws at the joints with a nutcracker.

Heat 3 tablespoons vegetable oil in a wok or a large skillet over high heat. Saut辿 crab pieces 2 minutes. Remove from pan and set aside.

Turn down heat to medium; add 3 finely chopped peeled garlic cloves, 1 tablespoons finely chopped peeled fresh ginger, and 4 finely chopped seeded Thai or green serrano chiles. Cook 3 minutes, stirring frequently.

Add 2 tablespoons oyster sauce, 2 tablespoons dark soy sauce, 2 tablespoons thin soy sauce, and 1 tablespoons sugar. Reduce heat to low and simmer 30 seconds.

Add 2 tablespoons coarsely ground black pepper and return crab to wok; stir until coated with sauce. Serve garnished with fresh cilantro leaves.

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