Singapore Black Pepper Crab
Indulge in the bold and irresistibly aromatic flavors of Singapore Black Pepper Crab, a celebrated Southeast Asian delicacy that's perfect for seafood lovers. This recipe features succulent mud crabs cooked in a rich, buttery sauce infused with freshly ground black pepper, white pepper, and minced garlic, creating a tantalizing heat that complements the natural sweetness of the crab meat. A harmonious blend of oyster sauce, soy sauce, and a touch of sugar adds depth and umami to the dish, while sautéed shallots and fragrant aromatics elevate the flavor profile. Finished with a garnish of sliced spring onions, this iconic dish is best served with steamed rice or crusty bread to soak up the luscious, peppery sauce. Quick to prepare and bursting with authentic flavors, Singapore Black Pepper Crab is a show-stopping centerpiece that transforms any meal into a culinary adventure!
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Recipe Information
Ingredients
- 2 pieces (about 1.5 kg total) Fresh crab (mud crab preferred)
- 2 tablespoons Butter
- 2 tablespoons Vegetable oil
- 6 cloves Fresh garlic, finely minced
- 3 medium-sized Shallots, finely minced
- 2 tablespoons Black peppercorns, coarsely ground
- 1 teaspoon White pepper, finely ground
- 2 tablespoons Oyster sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Sugar
- 3 tablespoons Water
- 2 stalks Spring onions, sliced for garnish
Instructions
Clean the crabs thoroughly, separating the claws and body. Crack the shell slightly for easier flavor absorption and eating.
Prepare the black pepper sauce: coarsely grind the black peppercorns if not already done. Mix oyster sauce, soy sauce, sugar, and water in a small bowl. Set aside.
Heat a large wok or skillet over medium-high heat. Add the vegetable oil and butter, allowing the butter to melt completely.
Stir in the minced garlic and shallots. Sauté for 1-2 minutes until aromatic but not browned.
Add the coarsely ground black pepper and white pepper. Stir-fry for another 30 seconds to release the aromas.
Gently add the crab pieces into the wok. Toss to coat evenly in the aromatic mixture.
Pour the prepared sauce over the crabs and stir well to combine. Cover the wok and let the crabs cook for 8-10 minutes, stirring occasionally, until they turn bright orange and are fully cooked.
Uncover and cook for an additional 2-3 minutes to allow the sauce to thicken and cling to the crab pieces.
Remove from heat and garnish with sliced spring onions.
Serve immediately with steamed rice or crusty bread to soak up the rich sauce.
Nutrition Facts
Calories |
3222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1652 mg | 551% | |
| Sodium | 10430 mg | 454% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 11.8 g | ||
| Protein | 550.8 g | 1102% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 2853 mg | 219% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 8392 mg | 179% | |
*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.
