Black Pepper Crab Food

SINGAPORE BLACK PEPPER CRAB

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

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.

ASIAN BLACK PEPPER CRAB

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.

SINGAPORE BLACK PEPPER CRAB SAUCE

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.

BLACK PEPPER DUNGENESS CRAB

Steps:

• In a large bowl, combine cilantro, garlic, onions, ginger, soy, and honey. Add crab pieces. Cover and chill 15 minutes to 1 hour, turning crab often.
• Coarsely grind pepper in a coffee grinder or crush with a rolling pin.
• Pour oil into a 14-inch wok or 6- to 8-quart pan over medium-high heat. Pour crab, marinade, and 1 1/2 tablespoons pepper into wok. Stir often until crab is steaming hot, about 5 minutes.
• Sprinkle remaining pepper over crab and mix well. Ladle crab and juices into bowls.