Dungeness Crab With Sichuan Pepper Salt & Aromatics
Hsiao-Ching Chou
I love Dungeness crab. But I'm more accustomed to eating it hot and fresh out of the wok – not chilled. This recipe mixes Sichuan peppercorn-salt, green onions, ginger, garlic, shallots, chiles and cilantro.
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