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Singapore Black Pepper Crab

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While Chili Crab gets most of the international attention, many Singaporeans will tell you that Black Pepper Crab is the real star. Instead of a sweet tomato-based sauce, this dish relies on the punch of freshly cracked black pepper, garlic, butter, and soy sauce. The result is a rich, aromatic crab dish that lets the flavor of the seafood shine while delivering a peppery kick that keeps you coming back for more. Grab plenty of napkins—this is a hands-on meal and absolutely worth the mess.

Prep 20 minCook 25 minTotal 45 min4 servingsMedium650 calories
Singapore Black Pepper Crab

Directions

Sweet, succulent crab tossed in a bold black pepper sauce that's spicy, savory, buttery, and deeply aromatic. One of Singapore's most beloved seafood dishes.

  1. 1.Prepare the Crab
  2. 2.Clean and section the crab into manageable pieces. Pat dry and lightly coat with cornstarch.
  3. 3.Fry the Crab
  4. 4.Heat the oil in a large wok or Dutch oven over medium-high heat. Fry the crab pieces for 3–4 minutes until the shells turn bright orange-red. Remove and set aside.
  5. 5.Build the Sauce
  6. 6.Reduce heat to medium. Add butter, garlic, and shallots. Cook for 2–3 minutes until fragrant.
  7. 7.Add the Pepper
  8. 8.Stir in the freshly cracked black pepper and coarse black pepper. Toast for about 30 seconds to release the oils and aroma.
  9. 9.Finish the Sauce
  10. 10.Add soy sauce, oyster sauce, dark soy sauce, brown sugar, chicken stock, and sesame oil. Stir and bring to a simmer.
  11. 11.Toss the Crab
  12. 12.Return the crab to the wok. Toss thoroughly so every piece is coated in the sauce.
  13. 13.Simmer
  14. 14.Cover and cook for 5–7 minutes until the crab is fully cooked and the sauce slightly thickens.
  15. 15.Finish and Serve
  16. 16.Top with scallions and an additional sprinkle of cracked black pepper. Serve immediately with steamed rice or toasted buns for soaking up the sauce.

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