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    You are in: Home / Recipes / Singapore Black Pepper Crab Recipe
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    Singapore Black Pepper Crab

    Singapore Black Pepper Crab. Photo by fuzzy_logic

    1/3 Photos of Singapore Black Pepper Crab

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    JustJanS's Note:

    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"!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put kecap manis, oyster sauce, sugar and 3 tablespoons water in a small bowl, stir, then set aside.
    2. 2
      Pull back the apron of each crab, remove top shell, then intestines and feathery gills. Rinse quickly.
    3. 3
      Cut each crab into quarters and crack the legs gently (I use a meat mallet) so the flavours can enter.
    4. 4
      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.
    5. 5
      Add the butter, ginger, garlic, chilli, black and white peppers and coriander to the wok; stir fry 30 seconds.
    6. 6
      Add the sauce mixture and stir; bring to the boil, then simmer 2 minutes.
    7. 7
      Return the crab to the wok and toss to coat in the sauce.
    8. 8
      Cook a further 2-3 minutes to finish cooking the crab then garnish with the spring onions and coriander leaves.
    9. 9
      Serve at once.

    Ratings & Reviews:

    • on November 19, 2011

      55

      Absolutely and undoubtedly the best black pepper crab recipe EVER! Didn't change anything and will only use this recipe from now on! Disclaimer: this is a review from a Singaporean who is crazy about spicy peppery crabs!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2007

      55

      This is great!!! I just made this tonight. I love the spiciness from the black pepper .This is definitely a favourite. I added 1/2 a cup of chicken broth and used 2 teaspoon of black pepper. I think its a bit too sweet for my taste so next time, I will reduce the ketjap manis a little bit. Thanks for sharing this reciope with us!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 30, 2013

      Superb...

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Singapore Black Pepper Crab

    Serving Size: 1 (563 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 586.8
     
    Calories from Fat 135
    23%
    Total Fat 15.0 g
    23%
    Saturated Fat 4.5 g
    22%
    Cholesterol 401.4 mg
    133%
    Sodium 1876.4 mg
    78%
    Total Carbohydrate 16.9 g
    5%
    Dietary Fiber 1.5 g
    6%
    Sugars 10.3 g
    41%
    Protein 91.6 g
    183%

    The following items or measurements are not included:

    ketjap manis

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