Black pepper crab is one of the two most popular ways that crab is served in Singapore. It is made with hard-shell crabs, and cooked in a thick gravy made with black pepper. The creation of Singapore’s black pepper crab is attributed to Long Beach Seafood Restaurant in 1959. The black pepper crab is liked by many locals and foreign tourists over the chilli crab because of its drier and fragrant pepperish nature. It is becoming very popular to mix the pepper crab with a fresh jackfruit sauce. It has, however, not made it into the nomination list for Singapore’s National Food.
2 King Crabs
Coarse Ground Pepper
In a saucepan toast about 3-4 tablespoons of pepper. When it is fragrant remove from pan & set aside.
Melt the margarine, add a lot (I used 1 heaping saucer each) of Garlic and Ginger.
When the garlic is golden add the toyo and the oyster sauce. I used 2/3 cup toyo w/ 1/3 cup of oyster sauce.
Add the coriander leaves and allow to reduce. In a wok with oil cook the crab until shell is pinkish orange.
Pour in the sauce preparation. Your choice now whether to add the sili or skip it depending on spice level preference. I added 2 small chopped ones.
Coat the crabs well, cover the wok for about 5 minutes.
Black pepper crabs are ready to enjoy!