Name: Black Pepper Crab
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 kg Live Mud Crabs (cleaned and halved); 4 tablespoons Black Peppercorns; 0.25 cup Unsalted Butter; 4 cloves Garlic (minced); 1 tablespoon Fresh Ginger (minced); 3 large Shallots (minced); 2 tablespoons Oyster Sauce; 1 tablespoon Dark Soy Sauce; 1 tablespoon Light Soy Sauce; 0.5 cup Chicken Stock; 1 tablespoon Granulated Sugar; 15 leaves Curry Leaves

Seafood

Black Pepper Crab

Indulge in the bold, peppery flavors of this iconic Singaporean masterpiece, featuring succulent mud crab stir-fried in a rich, buttery black pepper reduction. This dish delivers a perfect balance of savory heat and seafood sweetness that defines world-class coastal dining.

Prep

20m

Cook

15m

Serves

Calories

520kcal

Qty	Ingredient
2 kg 2000 g	Live Mud Crabs (cleaned and halved)
4 tablespoons 24 g	Black Peppercorns
0.25 cup 60 g	Unsalted Butter
4 cloves 12 g	Garlic (minced)
1 tablespoon 6 g	Fresh Ginger (minced)
3 large 45 g	Shallots (minced)
2 tablespoons 30 ml	Oyster Sauce
1 tablespoon 15 ml	Dark Soy Sauce
1 tablespoon 15 ml	Light Soy Sauce
0.5 cup 120 ml	Chicken Stock
1 tablespoon 12 g	Granulated Sugar
15 leaves 2 g	Curry Leaves

2 Method

Step 1. Prepare the crabs by removing the top shell, discarding the gills and organs, then hacking the body into quarters. Lightly crack the claws with a mallet to allow the sauce to penetrate.

Step 2. Toast whole black peppercorns in a dry pan over medium heat until fragrant. Once cooled, coarsely grind them using a mortar and pestle or spice grinder.

Step 3. Deep-fry or pan-fry the crab pieces in hot oil for 3-5 minutes until the shells turn bright red and the meat is opaque. Drain and set aside.

Step 4. In a large wok, melt the butter over medium heat. Add the minced garlic, ginger, shallots, and curry leaves. Sauté until the aromatics are golden and fragrant.

Step 5. Add the coarsely ground black pepper and stir for 30 seconds to release its oils into the butter.

Step 6. Pour in the oyster sauce, dark soy sauce, light soy sauce, sugar, and chicken stock. Bring to a simmer.

Step 7. Add the fried crab pieces back into the wok. Increase heat to high and toss vigorously for 3-4 minutes until the sauce has reduced into a thick, sticky glaze that completely coats the crab shells.

Step 8. Transfer to a large platter and garnish with fresh cilantro or scallions. Serve immediately.

·
Use freshly ground peppercorns only; pre-ground pepper loses the essential heat and aromatic oils required for this dish.
·
Ensure the crab shells are dry before frying to prevent oil splatter and to help the sauce adhere better.
·
Add a splash of Shaoxing wine during the stir-fry process for an extra layer of traditional umami flavor.
·
Cracking the claws is the most important step for flavor; it lets the buttery sauce reach the sweet meat inside.

? FAQ

What is the best crab to use for Black Pepper Crab?

Mud crabs are the traditional and preferred choice due to their sweet, firm meat and large claws, but Dungeness or Blue crabs are excellent alternatives.

How do I make the dish less spicy?

The heat comes primarily from the black pepper. To reduce the spice, reduce the amount of peppercorns or increase the sugar and butter to mellow the bite.

What do I serve with Black Pepper Crab?

It is traditionally served with steamed or deep-fried Mantou (Chinese buns) to soak up the rich, peppery sauce.

Can I use white pepper instead?

White pepper has a different flavor profile that is more earthy and floral. While delicious, it will result in a completely different dish known as White Pepper Crab.