If you’ve read my recent posts about West African Mafe and Cambodia’s Fish Amok, you know I went on a really fun cooking adventure from the comfort of my kitchen. What’s in store this week? Black Pepper Crab from Singapore! The Long Beach Marina Restaurant makes a fantastic version of this crab, but if you’d like to try it out a little bit closer to home, I’ve included a recipe for you below.

Black Pepper Crab from Singapore

This is one of my favorite black pepper crab recipes.

This is one of my favorite black pepper crab recipes.

Black pepper crab is a spicy dish known for its delicious, buttery flavor. Cooked in a thick, black pepper gravy, this is one of the two most popular ways that crab is served in Singapore. Sea Salt With Food has a delicious recipe for black pepper crab.

Ingredients:

  • 2 Large Dungeness Crabs (4 1/2 lbs), cut into 8 pieces for each crab
  • 5 Tbsp Coarsely Ground Black Peppercorns
  • 6 Tbsp Butter
  • 5 Cloves Garlic, chopped
  • ½ tsp Ground White Pepper
  • A Big Pinch of 5 Spice Powder
  • 2 Tbsp Oyster Sauce
  • 3 Tbsp Chinese Rice Wine
  • 3 Tbsp Chicken Stock or Water
  • Peanut Oil

Directions:

Dry fry the black peppercorns on a low heat until fragrant and set aside.

Meanwhile, put the oil in a large wok, or a large deep saucepan and heat over high heat until the temperature reaches 350˚F, or until a cube of bread dropped in the oil browns in 15 seconds. Add the crabs to the wok in quick succession (you may have to do this in small quantities to maintain the high heat in the oil). Cook for 4 to 5 minutes, and then transfer to a colander to drain off excess oil. Carefully strain the hot oil and place the wok back on the heat.

Melt the butter, mix in the garlic and give the mixture a quick stir. Then add black pepper, white pepper, 5-spice powder, oyster sauce, rice wine, chicken stock and mix well. Toss in the crabs and stir until they are coated with the sauce. Transfer the crabs to a plate and serve immediately.

Dinner Diva Tips:

This recipe is best if you buy live crabs, kill them and clean them yourself. We also had extra black peppercorn sauce so I used it to make Steak au Poivre.

Also, looking for a side dish? Nothing goes better with crab than fresh home made bread! Here’s a great recipe to try.

Download and print the full black pepper crab recipe here.

Have you had crab prepared this way before? How does this recipe compare?

Mary Hathaway, Owner of Dinner Diva, has been a personal chef since 2002. She cooks regularly for clients who have special dietary needs, value healthy cooking by using organic products where possible and those who want healthy family meals but have no time to cook. Whether it’s a dinner for 4, a holiday party for 20, or a set of meals for the week, all of the recipes are customized to her client’s needs or lifestyle. Go to: Dinner-Diva.com for more info.