Black Pepper Crab

Love eating crabs but don’t wanna to spend a bomb on it? Now you can with our black pepper crab recipe! This is just one of those things which can be bad for you if overdosed with (sore throat), BUT like all good things in life, the price you pay is worth it.
Once you start, it’s hard to stop, and the numbing taste can only get better, better, and better…
We did our recipe using freshly ground peppercorns, which we then toast to bring out its full robust flavours. Also, for those who aren’t all cool with killing and cleaning live crabs (some of them can get really tough even for many of us), get your seafood vendor to do it for you! You will need a total of around 1-1.2kg for the two crabs for this recipe!
Have a crabby time cooking! Stay tuned and keep your eyes peeled for another legendary crab dish – Chilli Crab, coming real soon!

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Adjust Servings
2Mud crabs (around 600g each)
3tbsp black peppercorns
1tbsp white peppercorns
60g butter
3tbsp chopped garlic
3tbsp chopped shallots
½cup curry leaves
2tbsp sliced chilli padi
1tsp taucheo
3tbsp oyster sauce
3tbsp light soya sauce
3tbsp sugar
Coriander for garnish



Kill and clean 2 large mud crabs
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Remove gills from crabs, and cut them into quarters
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Crash 3 tbsp black peppercorns with 1 tbsp white peppercorns
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Toast mixture in pan till the aroma comes out
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Deep fry crabs for 3-4 mins till they turn bright red
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Drain off excess oil
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Add 60g butter to a large pan
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Add 3 tbsp chopped garlic, 3 tbsp chopped shallots, 1 tsp taucheo, toasted peppercorns, 1/2 cup curry leaves, 2 tbsp sliced chilli padi, and stir-fry them well
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Add 3 tbsp oyster sauce, 3 tbsp light soya sauce, 3 tbsp sugar
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Add the crabs and stir fry for another 5-7 mins
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Serve and get ready for the HEAT
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