Cracked Crab with Lemongrass, Black Pepper, and Basil

Ingredients

• 1 cup regular basil leaves loosely packed
• 1.5 tablespoons pepper black freshly ground
• 1 cup cilantro sprigs loosely packed
• 3  dungeness crabs cleaned fully cooked quartered ( 2 lbs. each)
• 2 tablespoons ginger fresh chopped
• 1 tablespoon garlic chopped
• 0.3 cup honey 
• 2 stalks lemongrass fresh ends trimmed
• 0.3 cup soya sauce reduced-sodium
• 3 tablespoons vegetable oil 

Equipment

• food processor
• bowl
• frying pan
• pot
• wok
• slotted spoon

Directions

1. Chop lemongrass. Put in a food processor with ginger and garlic; whirl until minced.
2. Scrape into a large bowl and stir in honey, soy sauce, and pepper.
3. Add crabs and stir to coat well. Cover, then chill at least 15 minutes or up to 1 hour.
4. Pour oil into a 14-in. wok or a wide 8- to 10-qt. pot over medium-high heat. With a slotted spoon, add crabs (reserve marinade). Cover and cook, stirring often, 5 minutes (omit this cooking time if using fully cooked crabs).
5. Uncover pan, add marinade, and cook, stirring often, until crabs are steaming and meat is opaque, about 5 minutes.
6. Stir in cilantro and basil, then transfer crabs and juices to a serving bowl.