Black Pepper Crab Recipe
July 09th, 2007 35 Comments

Black Pepper Crab Recipe

Stone Crab
Stone Crab pictures (2 of 8)

I was going to feature my third recipe using red bean paste today, but I changed my mind because I have a dish which is way more interesting to share–black pepper crab!

The crab is all happily mingled with loads of butter, dried shrimp, aromatic curry leaves, bird’s-eye chilies, and other seasonings. Black pepper crab to Malaysians is like chili crab to Singaporeans (in my opinion); ask any Malaysian and I am sure they have had their fair share and taste of this wonderful black pepper crab dish…

This black pepper crab recipe is adapted from Authentic Recipes from Malaysia. (If you are serious about Malaysian food, this is the cookbook you should buy.) It’s over-the-top delicious and as good as (if not better than) what you get from restaurants. A must-try.

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35 comments... read them below or add one

  1. Lydia says:

    I remember tasting this on one of our first nights in KL. It was a spectacular riot of taste, and your wonderful photo brings it all back to me.

  2. joey says:

    Can’t wait for the recipe! That looks goooood! I’m at the edge of my seat here :)

  3. babe_kl says:

    truly sedaps!!!

  4. pablopabla says:

    Wah! This is a male version kah? I prefer the female version with the roe. Shiokalingam!

  5. tigerfish says:

    Singapore also got black pepper crabs leh…but good ones may not be as easy to find as in M’ysia. I know one super yummy one – next time you come Singapore (when I’m there), I’ll bring you there. :D
    Where you get the stone crabs?

    I don’t mind having this additional dish before the 3rd red bean paste dessert :p

  6. SteamyKitchen says:

    I need to come visit your home next time! No more restaurants! I eat at RM’s house!

  7. MeiyeN says:

    woot.. crabby!!!! absolutely my favourite….

  8. Claude-Olivier says:

    I should buy this book…or not, because your blog is here !!! With so nice picture, sound that it is even better ;-) Just amazing pictures, as always, I’m a fan of this technique !!!! Bravo ! cheers

  9. Tummythoz says:

    Err.. don’t think I’ve eaten this before. *shy*
    Looks so yummylicious. Sadly I oni know how to eat – do not know how to prepare these crustaceans.

  10. christine says:

    See this is why I love your blog so much. The dishes you turn out are simply amazing. And the photos, they make my tummy growl! :)

  11. Orchidea says:

    Oh… I love this dish! I tried it for the first time in S’pore 2 years ago… it is so good!

  12. Oh for the love of food! says:

    RM,Your pepper crab looks so good, I so wanna have some now!

  13. Nate 2.0 says:

    butter and curry leaves, that’s the bomb!

    It should work with dungenness crab too, eh?

  14. Cynthia says:

    I am heading to Guyana soon where one can get fresh, live crabs! Thanks for this dish, definitely a must try.

  15. Marvin says:

    Can regular ol’ blue crabs be substituted for this? Is there much of a flavor difference with mud crabs and other crabs you can find in markets?

  16. The Cooking Ninja says:

    Ooohhh…black pepper crab…drooling.

  17. East Meets West Kitchen says:

    I have that cookbook too! Love your pictures – YUM!

  18. Brilynn says:

    I think it’s a crime that I haven’t had this, you need to invite me over.

  19. Rasa Malaysia says:

    Lydia – I am glad that you have tasted this dish before…now you can prepare it at home. :)

    Joey – LOL. Recipe posted.

    Babe – yes, very sedap.

    Pablo – I also prefer the female version, but this male had giant claws. ;P

    Tiga – that’s because Singaporean food is basically Malaysian food mah. :P Eeerrr, I think you will disagree, LOL, but I think it’s true since we share similar roots. Also, I heard a lot of chefs in Singapore are actually from Malaysia, since Singaporeans are all very educated and do not want to be chefs? I got the stone crab from 99 Ranch.

    Steamy – of course, anytime.

    Meiyen – me too. My favorite.

    Claude – you should buy the book, it’s really worth it, or you can wait for me when I publish my own cookbook…muahahhaha.

    Tummy – sure? Aiyo, next time you must try…maybe Tambun has it, I am sure they have.

    Christine – thanks…you are too sweet. :)

    Orchidea – yes, very good, plus in Singapore you can get huge Sri Lanka crabs which Malaysia don’t import, I don’t know why?!

    For the love of food – have you tried this before while in Malaysia? I am sure you did.

    Nate 2.0 – yes, dungenness works just fine.

    Cynthia – yes, a must-try. Wow, have a great trip to Guyana. :)

    Marvin – blue crab works too, but bigger crabs work better. The thing about blue crab is that it’s sweet, but not much meat. Different crab tends to taste different, but not too much. Dungenness crab will work perfectly fine for this recipe.

    Cooking Ninja – hehe, where is the tissue paper?

    East Meets West – cool. It’s a wonderful cookbook.

    Brilynn – oooh, you will have to try this…really.

  20. WokandSpoon says:

    I looove crab but I’m always too lazy to cook it – so much work! Your black pepper crab has inspired me to cook crab again…only hmm…I don’t know if I’ll be able to find crab in Frankfurt! I can’t see Germans eating crab!

  21. Amy says:

    Wow look at those claws! I’ll have to try this recipe, it looks too delicious to pass up!

  22. Tango says:

    Wow! I’m no great cook – but the pix sure inspired me to give this recipe a try….

    I’ve also emailed you to ask about a recipe for ‘Fried Soft-Shell Crabs with Salted Egg Yolks’.

    I’m aka ‘Helen Tang’

    Many thanz……

  23. Green Chillies says:

    I remember having this dish on my last trip to singapore. And I absolutely loved it. I have been searching for this recipe in the internet for sometime now. Cant wait to try this one!!!!!

    Many Thanks!

  24. Anonymous says:

    thanks for the recipe -looks great. what are salted soya beans
    - black beans? or yellow beans

  25. Chubbypanda says:

    “Peppery concubines,” eh? Sounds spicy… (^_~)

  26. David Teng says:

    Wah! Black Pepper Crab
    My favourite. I am from Penang too.


  27. Maria says:

    That black pepper crab looks yummy. I like the idea of using butter and curry leaves for this black pepper crab recipe.

  28. Dan says:

    Probably some dumb questions, but here goes:

    1. How do you kill the crabs before cleaning? Normally I boil crabs, but I assume you don’t do that if you’re going to deep fry them.

    2. How do you keep the crabs from popping when you deep fry since they will be quite watery? Just use a spatter screen? Any special advice for deep frying crabs?

    Looks fantastic! I catch a lot of dungeness in the summer, so very much looking forward to making this for a big outdoor crab fest. Thanks so much.

    • Dan – my market kill the crab for me. If you don’t know, try to Google and find out how to chop it up. You should pat the crab dry with paper towels before frying.

  29. Sarah says:

    This looks really interesting to try to make at home. I was wondering where the best place to buy crab in KL is? I’ve never attempted to make it at home and it’s not like I know where to go hunting! Haha. If you could get back to me on my email address, that would be awesome. I was also wondering where the best place to start is concerning learning Malaysian cuisine.

  30. Michael Butler says:

    I thought you weren’t supposed to kill Stone Crabs with both claws on?

  31. Rowan says:

    Black Pepper Crab Recipe looks amazing. How do I deep fry the crab, and for how long, in the first part? I don’t have a deep fryer, so do I just shallow fry in half an inch of oil? Five minutes? Thanks

  32. Nik Linda says:

    Thanks so much for the recipe. I’ve tried twice and it was super delicious. You can opt to steam the crab first, which I did for my second cooking. Steam it for about 5-10 minutes and you’re done!

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