Black Pepper Crab

4.72 from 7 votes

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 Time10

Cook Time15

Total Time25

Course: Malaysian Recipes

Cuisine: Crab

Keyword: Black Pepper Crab

Servings: people

Calories: 308kcal

Author: Bee Yinn Low

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