Best 3 Asian Black Pepper Crab Recipes

If you're in search of a tantalizing and flavor-packed seafood dish, look no further than the delectable Asian black pepper crab. This culinary masterpiece is a harmonious blend of bold flavors and textures, sure to captivate your taste buds. With its origins in Singapore and Malaysia, this dish has gained immense popularity worldwide, leaving seafood enthusiasts craving for more. As you embark on this culinary journey, discover the secrets behind creating an exceptional Asian black pepper crab that will leave an unforgettable impression on your palate.

Let's cook with our recipes!

SINGAPORE BLACK PEPPER CRAB

Singapore Black Pepper Crab image

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

Ingredients

3 tablespoons ketjap manis
3 tablespoons oyster sauce
3 tablespoons caster sugar
2 kg raw blue swimmer crabs
1 1/2 tablespoons oil
1 1/2 tablespoons butter
1 1/2 tablespoons grated fresh ginger
6 garlic cloves, finely chopped
1 -2 red chile, finely chopped
1 1/2 tablespoons black pepper
1 1/2 teaspoons white pepper
1/4 teaspoon ground coriander
2 spring onions, finely chopped
1/4 cup chopped fresh coriander

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.

ASIAN BLACK PEPPER CRAB

Asian Black Pepper Crab image

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

Ingredients

2 -4 blue crabs, live and clacking
3 tablespoons vegetable oil
3 garlic cloves, peeled and finely chopped
1 tablespoon ginger, fresh, peeled and finely chopped
4 Thai chiles (or green serrano)
2 tablespoons oyster sauce
2 tablespoons dark soy sauce
2 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons black pepper, coarsely ground
1/2 cup cilantro leaf, fresh, chopped

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.

ASIAN CRAB AND CUKE SALAD

Asian Crab and Cuke Salad image

This salad reminds me of the squid and seaweed salad served in japanese restaurants. It's a quick and easy lunch or light dinner. It would also be delicious with shrimp instead of crab.

Provided by C.H.

Categories Salad Seafood Salad Recipes Crab Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 5

Ingredients

1 cucumber, sliced
salt and ground black pepper to taste
1 (8 ounce) package imitation crabmeat, coarsely chopped
1 tablespoon white wine vinegar
1 tablespoon soy sauce

Steps:

Place cucumber slices in a bowl and season with salt and pepper. Toss in imitation crabmeat. Whisk vinegar and soy sauce together in a separate bowl. Pour over the cucumber and crab mixture and toss to coat.

Nutrition Facts : Calories 62.9 calories, Carbohydrate 10.5 g, Cholesterol 11.2 mg, Fat 0.3 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 697.8 mg, Sugar 4.4 g

Tips:

Choose the Right Crabs: Select live crabs that are heavy for their size, with firm shells and active movement. Mud crabs, blue crabs, and Dungeness crabs are popular choices.
Prepare the Crabs Properly: Rinse the crabs thoroughly under running water. Remove the top shell and gills, but leave the body intact. Crack the claws with a seafood cracker or mallet.
Marinate the Crabs: Marinate the crabs in a mixture of soy sauce, Chinese rice wine, ginger, garlic, green onions, and black pepper. This helps infuse flavor and tenderize the meat.
Deep-Fry the Crabs: Heat oil in a large pot or wok to 350°F (175°C). Carefully place the marinated crabs in the oil and fry until golden brown and cooked through. Ensure the oil temperature is maintained throughout the frying process.
Make the Black Pepper Sauce: In a separate pan, sauté garlic, ginger, and green onions until fragrant. Add black peppercorns, soy sauce, Chinese rice wine, sugar, and chicken broth. Bring to a simmer and reduce the sauce until thick and flavorful.
Combine the Crabs and Sauce: Once the crabs are fried and the sauce is ready, combine them in a large bowl or pan. Toss to coat the crabs evenly in the black pepper sauce.
Garnish and Serve: Garnish the prepared dish with chopped green onions, cilantro, or fried garlic for added flavor and presentation. Serve the black pepper crabs hot with steamed rice or your preferred sides.

Conclusion:

Black pepper crab is a delectable seafood dish that combines the bold flavors of black pepper, garlic, ginger, and soy sauce. By following the tips and steps outlined in this recipe, you can create an authentic and unforgettable black pepper crab dish at home. The crispy exterior, tender meat, and aromatic sauce will tantalize your taste buds and leave you craving more. Elevate your culinary skills and impress your family and friends with this mouthwatering black pepper crab. Experiment with different crab varieties, adjust the spiciness level to your preference, and don't forget to savor every bite of this exceptional dish.