Black Pepper Crab
Delight your taste buds with the bold and aromatic flavors of Black Pepper Crab, a show-stopping seafood dish that's perfect for lovers of spice and zest! This Singaporean-inspired recipe combines succulent fresh crab with a rich, buttery sauce infused with crushed black pepper, fragrant garlic, zesty red chili, and umami-packed oyster and soy sauces. The secret lies in the coarsely ground black pepper, which adds a robust heat that lingers beautifully on the palate. Ready in just 35 minutes, this dish features tender crab meat coated in a thick, glossy glaze that begs to be mopped up with steamed jasmine rice or crusty bread. Serve this exquisite seafood feast for dinner parties or special occasions, and watch it become the centerpiece of your dining table.
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Recipe Information
Ingredients
- 2 pieces Fresh crab (whole)
- 3 tablespoons Butter
- 4 pieces Shallots
- 6 pieces Garlic cloves
- 2 pieces Fresh red chili
- 3 tablespoons Black pepper
- 2 tablespoons Oyster sauce
- 1.5 tablespoons Soy sauce
- 1 teaspoon Sugar
- 0.25 cups Water
- 2 stalks Spring onions
- 2 tablespoons Cooking oil
Instructions
Clean the crabs thoroughly. Split each crab into quarters and lightly crack the claws and legs to help the sauce seep in during cooking.
Crush the black pepper coarsely using a mortar and pestle or a spice grinder. Set aside.
Finely chop the shallots, garlic, and red chili. Slice the spring onions into 2-inch pieces.
Heat the cooking oil in a large wok or deep skillet over medium heat. Add the butter and stir until melted.
Add the chopped shallots, garlic, and chili to the wok. Stir-fry for 2-3 minutes until fragrant.
Stir in the crushed black pepper, followed by the oyster sauce, soy sauce, sugar, and water. Mix well to form a thick, glossy sauce.
Increase the heat to high and add the prepared crab pieces to the wok. Toss to coat the crab evenly in the sauce.
Cover the wok with a lid and let the crab cook for 5-7 minutes, occasionally stirring to ensure even cooking.
Uncover the wok and check that the crab meat has turned opaque and is fully cooked. Adjust seasoning if necessary.
Add the spring onions to the wok and give everything a final toss.
Remove the crab from the wok and transfer it to a large serving platter. Pour any remaining sauce over the crab.
Serve hot with steamed rice or crusty bread to soak up the flavorful black pepper sauce.
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 1382 mg | 60% | |
| Total Carbohydrate | 9.9 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.3 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 321 mg | 25% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 980 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
