Spicy crab legs with black pepper

Ingredients:

• 1.3 kg Kamchatka crab legs, defrosted
• 2 tablespoons of vegetable oil
• 110 g unsalted butter, diced
• 6 cloves garlic, chopped
• 10 thin slices of peeled ginger root
• 8 green onions, cut into 5cm pieces.
• 4 red jalapeno peppers, seeded and finely chopped
• 2 teaspoons of sugar
• 2 tablespoons oyster sauce
• 2 tablespoons soy sauce
• White rice, for serving

Preparation:

1. Using kitchen shears, cut the crab legs into 7cm pieces. Cut the shell along one side of each piece to allow easy removal of the meat after cooking.
2. Place all remaining ingredients on the stovetop. In a small skillet over medium heat, toast 2 tablespoons of black pepper until fragrant, about 2 minutes; remove from heat.
3. In a large Dutch oven, heat the vegetable oil and butter over medium-high heat until shimmering (or use a Dutch oven placed over two burners). Add the garlic, ginger, green onions, and jalapeño; sprinkle with sugar and cook, stirring, until fragrant, about 1 minute.
4. Add the crab pieces, oyster sauce, and soy sauce. Cook, stirring, until the crab is heated through, about 5 minutes. Sprinkle with the toasted peppers and continue cooking, stirring, for another minute. Transfer the crab and sauce to a bowl. Serve with rice.