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Salt-and-pepper crab

Yvonne | Nov 21, 200209:05 PM

With Dungeness crab season starting up, my cravings for good salt-and-pepper crab are kicking into full gear. Chinese-style salt-and-pepper crab is my personal holy grail, just like good barbeque or the best burrito is for others.

Let me tell you my preferences. I like the crab not just stir-fried in the spices, but actually have a thin layer of batter coating it. The batter must have the complex flavor of salt, pepper, chili, and garlic. In fact, the combination of spices should be strong enough to make the tongue tingle. Of course, the crab meat should be sweet and succulent. A good deal is always welcome.

Are there suggestions for a good place to order this dish? I would rather not have to try all the Cantonese restaurants in the SGV since the price tag is a bit hefty.

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