Black Pepper Crab Legs Singapore Style

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READY IN: 45mins
Recipe by Member 610488

This quick stir-fry is sure to please any crab aficionado who likes it spicy.

Ingredients Nutrition


  1. Pulse peppercorns in a spice grinder until coarsely ground and set aside. Place garlic, turmeric, ginger, salt, and 2 tbsp water in a food processor. Puree into a smooth paste and transfer to a bowl. Stir in reserved pepper.
  2. Heat oil in a 14 inch wok or large skillet over medium-low heat. Add paste and cook, stirring occasionally, until fragrant and paste begins to separate (10 minutes).
  3. Increase heat to medium-high. Add crab all at once and 3/4 cup water and bring to a boil.
  4. Cook, stirring constantly, until crab shells are bright red and meat is heated through (5–7 minutes). Serve immediately.

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