Malaccan Black Pepper Crab

Malaccan Black Pepper Crab


  • 6 large live Blue crabs [or 2 Dungeness crabs or Mud crabs, about 1-lb each]
  • cup peanut or vegetable oil
  • 6 cloves garlic, chopped
  • 1 tbsp ginger, peeled, finely shredded
  • 4 stalks scallions, chopped
  • 1 tbsp chili paste, or to taste
  • 2 tbsp black peppercorns, coarsely ground
  • 2 tbsp preserved soy beans [mashed] or Miso paste
  • 2 tbsp dark sweet soy sauce
  • 2 tsp sugar
  • salt and pepper
  • cup hot water
  • 2-3 tbsp butter

       To Prepare :

  • Clean Blue crabs and cut into halves. Dungeness or Mud crabs can be cut into 4. Crack the shells and claws ever so gently with a mallet
  • Heat wok to smoking hot, add peanut or vegetable oil and swirl it around the wok. Add crabs, stir-fry until the crabs are half-cooked [shells are HALFWAY red in color]
  • Lift crabs out with a slotted spoon and set aside
  • Pour off all but 3 tbsp of oil from wok, add garlic, ginger, scallions and chili paste, stir-fry for about 1 min
  • Add black pepper, stir-fry for about 20 seconds, then add Miso paste, dark sweet soy sauce, sugar and hot water, season with salt and pepper, stir to combine
  • Add the half-cooked crabs and stir to coat with the sauce, then cover with a lid
  • Cook 10-12 mins [check the sauce does not dry up too much; add some water if necessary]
  • When crabs are just cooked [red in color], turn off heat, add the butter and toss crabs to coat
  • Remove crabs from the wok and keep warm, let stand for 10 min [for flavors to meld]
  • Serve with steamed rice or bread, preferably a French baguette






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