Best 5 Black Pepper Crab Recipes

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Indulge in the symphony of flavors with our delectable Black Pepper Crab, a culinary masterpiece that tantalizes taste buds with its aromatic and bold flavors. This exquisite dish is a harmonious blend of fresh crab, aromatic black pepper, and a medley of spices, creating a symphony of flavors that will leave you craving for more.

Our curated collection of Black Pepper Crab recipes offers a diverse range of culinary experiences, catering to different preferences and skill levels. Whether you're a seasoned chef seeking to elevate your culinary repertoire or a home cook looking for an impressive dish to wow your guests, we have the perfect recipe for you.

Embrace the fiery heat of the classic Black Pepper Crab recipe, where succulent crab is coated in a tantalizing black pepper sauce, capturing the essence of this iconic dish. For a milder yet equally flavorful experience, explore our Black Pepper Crab with Butter recipe, where the richness of butter balances the spiciness of black pepper, creating a harmonious symphony of flavors.

If you're seeking a healthier alternative, our Steamed Black Pepper Crab recipe is a delightful option, showcasing the natural sweetness of crab while still delivering a delightful peppery kick. And for those with a penchant for unique culinary adventures, our Black Pepper Crab with Salted Egg recipe seamlessly blends the savory flavors of black pepper with the umami richness of salted egg, resulting in an unforgettable taste sensation.

Each recipe in this collection is meticulously crafted to ensure a perfect balance of flavors and textures. With step-by-step instructions, insightful tips, and enticing images, we guide you through the culinary journey, ensuring success in your kitchen endeavors.

So, embark on this culinary adventure, explore our Black Pepper Crab recipes, and discover a world of flavors that will leave you utterly captivated.

Here are our top 5 tried and tested recipes!

CELLOPHANE NOODLES WITH CRAB AND BLACK PEPPER



Cellophane Noodles with Crab and Black Pepper image

Categories     Sauce     Pepper     Fry     Crab     Noodle

Yield serves 2 as a main course, or 4 to 6 with 2 or 3 other dishes

Number Of Ingredients 10

Cooked meat and tomalley and fat from a 2-pound Dungeness crab (about 1/2 pound crabmeat and 1/4 cup tomalley and fat)
1 egg
1 tablespoon water
1 1/2 tablespoons fish sauce
1/2 to 3/4 teaspoon black pepper, preferably freshly ground
2 tablespoons finely chopped fresh cilantro
2 tablespoons canola or other neutral oil
1 large shallot or small yellow onion, thinly sliced
3 dried wood ear mushrooms, reconstituted (page 334), stemmed, and cut into 1/8-inch-wide strips (about 1/4 cup)
1/4 pound cellophane noodles, soaked in hot water until pliable, drained, and cut into 10-inch lengths

Steps:

  • In a bowl, combine the tomalley and fat, egg, water, fish sauce, pepper, and chopped cilantro and mix well. Measure the mixture; you want about 3/4 cup total. Add water if needed.
  • In a wok or large skillet, heat the oil over medium heat. Add the shallot and stir-fry for about 2 minutes, or until soft. Add the crabmeat and mushrooms and stir-fry for about 1 minute, or until aromatic. Add the noodles and continue to stir-fry for about 2 minutes, or until they begin to soft en. They noodles will look a bit dry.
  • Give the tomalley mixture a good stir and pour over the noodles. Quickly work the mixture into the noodles to ensure an even distribution of flavors, lowering the heat if the noodles begin to clump. In about 2 minutes, the noodles will become translucent and lightly golden.
  • Remove from the heat and taste and adjust with extra sprinkles of fish sauce and/or pepper. Transfer to a serving plate and serve immediately.

SINGAPORE BLACK PEPPER CRAB



Singapore Black Pepper Crab image

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

3 tablespoons ketjap manis
3 tablespoons oyster sauce
3 tablespoons caster sugar
2 kg raw blue swimmer crabs
1 1/2 tablespoons oil
1 1/2 tablespoons butter
1 1/2 tablespoons grated fresh ginger
6 garlic cloves, finely chopped
1 -2 red chile, finely chopped
1 1/2 tablespoons black pepper
1 1/2 teaspoons white pepper
1/4 teaspoon ground coriander
2 spring onions, finely chopped
1/4 cup chopped fresh coriander

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



Asian Black Pepper Crab image

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

2 -4 blue crabs, live and clacking
3 tablespoons vegetable oil
3 garlic cloves, peeled and finely chopped
1 tablespoon ginger, fresh, peeled and finely chopped
4 Thai chiles (or green serrano)
2 tablespoons oyster sauce
2 tablespoons dark soy sauce
2 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons black pepper, coarsely ground
1/2 cup cilantro leaf, fresh, chopped

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.

BLACK PEPPER CRAB



Black Pepper Crab image

Number Of Ingredients 14

3 tablespoons Ketjap Manis
3 tablespoons Oyster Sauce
3 tablespoons Caster Sugar
4 pounds Crab
1 1/2 tablespoons Oil
1 1/2 tablespoons Butter
1 1/2 tablespoons Ginger minced
6 cloves Garlic chopped
2 Thai Bird Chilies finely chopped
1 1/2 tablespoons Black Pepper coarsely ground
1 1/2 tablespoons White Pepper coarsely ground
1/2 teaspoon Corriander ground
2 Green Onion
1/4 cup Corriander fresh

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.
  • Break crab into pieces and crack the legs gently 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.

SINGAPORE BLACK PEPPER CRAB



Singapore Black Pepper Crab image

Make and share this Singapore Black Pepper Crab recipe from Food.com.

Provided by cinq1774

Categories     Crab

Time 50m

Yield 1 crab, 4 serving(s)

Number Of Ingredients 12

1 kg fresh crab
5 tablespoons oil
4 shallots, chopped
4 garlic cloves, chopped
1 red fresh chili pepper
2 tablespoons butter
2 tablespoons ground black pepper
2 tablespoons dark soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sugar
200 ml water
2 -3 sprigs fresh coriander (garnish)

Steps:

  • Clean the crab and cut into pieces. Lightly crack shells to allow sauce to be absorbed.
  • Heat oil in a large pan over high heat. Add in crab pieces and fry for 3 minutes Remove crab, set aside and drain off excess oil.
  • Heat the pan again and fry shallots, garlic and red chilli until fragrant, then add butter and ground black pepper.
  • Stir in the crab, soy sauce, oyster sauce, sugar and water. Simmer for 10 minutes on medium heat, until the crab is fully cooked.
  • Serve with sauce drizzled over.

Nutrition Facts : Calories 517.7, Fat 26.1, SaturatedFat 6.3, Cholesterol 205.3, Sodium 1618.5, Carbohydrate 11.3, Fiber 1.2, Sugar 1.3, Protein 58.1

Tips:

  • For the freshest crab, choose one that is heavy for its size and has bright, lively eyes.
  • If you can't find Sri Lankan crabs, other varieties such as blue crabs or Dungeness crabs can be used.
  • Make sure to clean the crabs thoroughly before cooking. Remove the gills, intestines, and mouthparts.
  • Black pepper crab is a versatile dish that can be served with a variety of sides. Some popular options include steamed rice, fried rice, or stir-fried vegetables.
  • If you want to add a bit of heat to the dish, you can add a few chopped chili peppers to the sauce.
  • Black pepper crab can be stored in the refrigerator for up to 2 days. Reheat it gently over medium heat until warmed through.

Conclusion:

Black pepper crab is a delicious and flavorful dish that is sure to impress your friends and family. With its crispy shell, tender meat, and浓郁的酱汁, this dish is a perfect choice for any occasion. If you're looking for a new and exciting seafood dish to try, black pepper crab is definitely worth a try. So next time you're at the seafood market, pick up some crabs and give this recipe a try!

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