Asian Black Pepper Crab Recipes

SINGAPORE BLACK PEPPER CRAB

Steps:

• Put kecap manis, oyster sauce, sugar and 3 tablespoons water in a small bowl, stir, then set aside.
• Pull back the apron of each crab, remove top shell, then intestines and feathery gills. Rinse quickly.
• Cut each crab into quarters and crack the legs gently (I use a meat mallet) so the flavours can enter.
• Heat the oil in a very large wok over high heat; add the crab pieces and stir fry in batches until the shell is bright orange and the meat almost cooked (about 5 minutes). Remove and repeat until all is cooked.
• Add the butter, ginger, garlic, chilli, black and white peppers and coriander to the wok; stir fry 30 seconds.
• Add the sauce mixture and stir; bring to the boil, then simmer 2 minutes.
• Return the crab to the wok and toss to coat in the sauce.
• Cook a further 2-3 minutes to finish cooking the crab then garnish with the spring onions and coriander leaves.
• Serve at once.

ASIAN BLACK PEPPER CRAB

Steps:

• Steam crabs until bright red - ideally using a crab pot with a rack. Remove from heat and cool.
• Turn each crab on its back; lift and remove apron. turn over & pull off back. Remove and discard the devil's fingers (gills) and the creamy, green or yellow tomalley in the center. Crack body in half. Remove & crack claws gently with a nutcracker.
• Heat oil in a wok or a large skillet over high heat. Sauté crab pieces 2 minutes. Remove from pan and set aside.
• Turn down heat to medium; add garlic, ginger, and chiles. Cook 3 minutes, stirring frequently. Add oyster sauce, dark soy sauce, thin soy sauce, and sugar. Reduce heat to low and simmer 30 seconds.
• Add pepper and return crab to wok; stir until coated with sauce. Serve garnished with cilantro.