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.

Course Side Dish
Cuisine Malaysian
Keyword Black Pepper Crab


  • 3 fresh mud crabs about 1 lb 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


  1. 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.
  2. 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.

Recipe 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!