Best 2 Asian Black Pepper Crab Recipes
Get ready to tantalize your taste buds with the exotic flavors of Asian Black Pepper Crab! This delectable dish, originating from Singapore, is a symphony of bold spices, succulent crab meat, and a rich, savory sauce. The star of the show is the succulent crab, prepared whole and smothered in a luscious black pepper sauce. This flavorful sauce is a harmonious blend of aromatic black pepper, garlic, ginger, shallots, and a touch of sweetness from tomatoes. Served piping hot, this dish is sure to leave you craving more. Along with the classic Asian Black Pepper Crab, this article also presents tantalizing variations to suit every palate. Dive into the fiery depths of the Sichuan Black Pepper Crab, where the heat of Sichuan peppercorns adds an extra kick. For those who prefer a milder experience, the White Pepper Crab offers a milder, yet equally flavorful, take on the dish. And for a unique twist, the Salted Egg Crab infuses the crab with the richness of salted egg yolk, creating a delightful savory-sweet balance. No matter your preference, this article has the perfect Black Pepper Crab recipe to satisfy your cravings.
Check out the recipes below so you can choose the best recipe for yourself!
SINGAPORE BLACK PEPPER CRAB
From the cookbook Spice It - given to me recently as a present by my ex husband! I have developed a real love of crabs and am pretty handy at catching and dispatching of them now days. It's a great way to fill in a few hours: catching, cooking, cleaning and picking or eating them and makes me feel like a real "hunter and gatherer"!
Provided by JustJanS
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
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
I have adapted this to the finest crab in the world - the inimitable Atlantic blue crab, Callinectes sapidus, 'beautiful swimmers'. Nothing compares to their rich unctuous, mildly sweet, faintly briny, "ocean" flavor - nor to their absolute pugnacity & resoluteness in standing their ground. Insist your blue crabs are alive & fighting - they deteriorate rapidly when they expire (never fall for "they're just slow from the cold" - don't buy seafood from anyone who uses that line!). Atlantic blue crabs have suffered terrible population declines in the past 20 years - they seem to be making a comeback here in the past 2 to 3. We love going crabbing & using handlines while the traps sit through a tide n deeper water through a high tide. A wonderful book about our crabs is "Beautiful Swimmers - Watermen, Crabs and the Chesapeake Bay" by William W. Warner. I can't recommend this book highly enough. A most excellent summer read; oh & nice to know who you're eating. Serve al fresco with newspaper tablecloth, large pasta bowls if available, steamed rice, steamed Chinese broccoli or green beans, cucumber shavings in rice wine vinegar and a light bubbly ice cold beer.
Provided by Busters friend
Categories Crab
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Tips for Making Asian Black Pepper Crab:
- Use fresh, live crabs for the best flavor and texture.
- Make sure to clean the crabs thoroughly before cooking to remove any dirt or debris.
- Use a large pot or wok to cook the crabs so that they have enough room to move around.
- Be generous with the black pepper - it's the star of the dish!
- Don't overcook the crabs, or they will become tough and rubbery.
- Serve the crabs immediately with your favorite dipping sauce.
Conclusion:
Asian black pepper crab is a delicious and flavorful dish that is perfect for a special occasion. It's easy to make, and it's sure to impress your guests. So next time you're looking for a new seafood recipe to try, give this one a try.
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