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: Crab

Cuisine: Malaysian Recipes

Keyword: Black Pepper Crab

Servings: people

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 them in half, discarding the spongy 'dead man's fingers.' Smash the claws with a cleaver to allow the seasonings to penetrate. Deep fry the crab until half-cooked, then drain and set aside.
Heat a wok and melt the butter. Add the shallots, garlic, salted soybeans, dried prawns, black pepper, curry leaves, and chilies. Sauté until fragrant, then add the 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