Black Pepper Crab – a delicious recipe with crabs, peanut oil, ground black pepper, shaoxing wine, soy sauce, sugar. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Wrap ground black pepper in cheesecloth.
2
Boil pepper in water for 10 minutes.
3
Cool and discard water.
4
Remove large shells of crabs and discard fibrous tissue found under the shell.
5
Divide each crab into 4 portions, breaking each body in half and separating large claws from body.
6
Leave legs attach.
7
Heat oil in wok or large frying pan and fry crab pieces for 5 - 7 minutes to cooked crab.
8
Add crushed garlic and roast until golden.
9
Add Shaoxing wine, soy sauce, sugar, boiled black pepper, clams juice and bring to simmer.
10
Mix cornstarch with enough cold water to make a paste and add to simmering stock.
11
Add green onions and serve with steamed jasmine rice on a hot platter and garnish with green onion pieces.
312
kcal
Calories
7
g
Fat
53
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 12 lbs dungeness crabs, 4 tablespoons peanut oil, 1 ounce ground black pepper, 4 tablespoons shaoxing wine, and more.
Yes, Black Pepper Crab falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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