Black Pepper Crab Recipes
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.
SINGAPORE BLACK PEPPER CRAB SAUCE
This recipe is traditionally designed to accompany crab but will work well as a sauce for a variety of different proteins and can be served over rice.
Provided by tejas
Categories Sauces
Time 25m
Yield 2 c, 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine oyster sauce, sugar, water, and Kecap manis in a bowl.
- Heat the oil and butter in a wok over medium high heat. Add the garlic, chiles, and ginger and cook until fragrant. Add the black pepper, white pepper, coriander, and green onion and stir fry for 30 seconds.
- Add the oyster sauce mixture to the wok and stir well. Bring to a boil, reduce heat to medium, and simmer for an additional 5 minutes.
- Remove from heat and stir in the fresh cilantro.
Nutrition Facts : Calories 211.2, Fat 8.3, SaturatedFat 2.5, Cholesterol 7.6, Sodium 1009.6, Carbohydrate 34.9, Fiber 1.7, Sugar 26.4, Protein 1.6
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.
More about "black pepper crab recipes"
BLACK PEPPER CRAB RECIPE BY TONY TAN | GOURMET TRAVELLER
From gourmettraveller.com.au
Cuisine Malaysian
Estimated Reading Time 5 mins
Servings 4
Total Time 25 mins
- Break off and discard the abdominal flap of the crab, and hold the bottom end and pull away top shell.
- Cut the body of each crab in half with the legs attached and cut each section into 2 or 3 pieces. Cut legs in half at the joints with a cleaver.
BLACK PEPPER CRAB - RASA MALAYSIA
From rasamalaysia.com
Estimated Reading Time 2 mins
- Clean the crabs and cut in half, discarding the spongy "dead man's fingers." Smash the claws with a cleaver to allow the seasonings in. Deep fry the crab until half-cooked, drain and set aside.
- Heat a wok, melt butter and put in shallots, garlic, salted soy beans, dried prawns, black pepper, curry leaves and chilies. Saute till fragrant, then add crab and the remaining ingredients. Cook for 5-10 minutes until the crab is done.
BLACK PEPPER CRAB - CHANG'S AUTHENTIC ASIAN COOKING …
From changs.com
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From sunset.com
BLACK PEPPER CRAB RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Fish & Seafood Recipes
Calories 205 per serving
Total Time 30 mins
- Pull legs and claws off crabs, then use a nutcracker to crack them at the joints. Discard any bits of shell that come flying off. Pile the legs, claws and body sections on a plate.
- Pulse peppercorns in a mini food processor until coarsely ground. Transfer to a small bowl. Add garlic, ginger, turmeric and 2 tablespoons water to the food processor and process until a coarse paste forms. Return the crushed pepper and pulse to combine. (Alternatively, pound the aromatics with a mortar and pestle, adding the water gradually.)
- Stir the remaining 3/4 cup water, oyster sauce, fish sauce and sugar in a small bowl to combine. Set near the stove, along with the crabs and the seasoning paste.
- Warm oil in a large flat-bottom wok or large pot over medium-low heat. When hot enough to gently sizzle a bit of the seasoning paste, scrape in all the paste. Cook, stirring frequently, until fragrant and the oil starts separating from the paste, 3 to 5 minutes.
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