Black Pepper Crab

4.72 from 7 votes
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Black Pepper Crab - It’s over-the-top delicious and as good as (if not better than) what you get from restaurants. A must-try.

Black Pepper Crab recipe - It’s over-the-top delicious and as good as (if not better than) what you get from restaurants. A must-try. | rasamalaysia.com
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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!

Black Pepper Crab recipe - It’s over-the-top delicious and as good as (if not better than) what you get from restaurants. A must-try. | rasamalaysia.com

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…

Black Pepper Crab recipe - It’s over-the-top delicious and as good as (if not better than) what you get from restaurants. A must-try. | rasamalaysia.com

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.


Frequently Asked Questions

How many calories per serving?

This recipe is only 308 calories per serving.

Black Pepper Crab recipe - It’s over-the-top delicious and as good as (if not better than) what you get from restaurants. A must-try. | rasamalaysia.com

What To Serve With Black Pepper Crab

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

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4.72 from 7 votes

Black Pepper Crab

Black Pepper Crab recipe – It’s over-the-top delicious and as good as (if not better than) what you get from restaurants. A must-try.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 1 people
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Ingredients  

  • 3 fresh mud crabs, about 1 lb. (0.2 kg) each
  • Oil for deep frying
  • 2 tablespoons butter
  • 2 shallots, thinly sliced
  • 2 cloves garlic, very finely chopped
  • 1 tablespoon salted soya beans, mashed
  • 2 tablespoons dried prawns, roasted and ground
  • 2 tablespoons black pepper, ground coarsely
  • 1/2 cup curry leaves
  • 10 red or green bird’s-eye chilies, chopped
  • 2 tablespoons black soy sauce
  • 3 tablespoons sugar
  • 2 tablespoons oyster sauce

Instructions 

  • Clean the crabs and cut in half, discarding the spongy "dead man's fingers." Smash the claws with a cleaver to allow the seasonings in. Deep fry the crab until half-cooked, drain and set aside.
  • Heat a wok, melt butter and put in shallots, garlic, salted soy beans, dried prawns, black pepper, curry leaves and chilies. Saute till fragrant, then add crab and the remaining ingredients. Cook for 5-10 minutes until the crab is done.

Notes

I used stone crab for this recipe because I just love the big, juicy, and succulent claws of stone crabs, and this back pepper crab recipe is perfect for those claws!

Nutrition

Serving: 1people, Calories: 308kcal, Carbohydrates: 68g, Protein: 118g, Fat: 31g, Saturated Fat: 15g, Cholesterol: 686mg, Sodium: 5725mg, Fiber: 6g, Sugar: 43g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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