Singapore Black Pepper Crab Recipe

Name: Singapore Black Pepper Crab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Put kecap manis, oyster sauce, sugar and 3 tablespoons water in a small bowl, stir, then set aside.
2
Pull back the apron of each crab, remove top shell, then intestines and feathery gills. Rinse quickly.
3
Cut each crab into quarters and crack the legs gently (I use a meat mallet) so the flavours can enter.
4
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.
5
Add the butter, ginger, garlic, chilli, black and white peppers and coriander to the wok; stir fry 30 seconds.
6
Add the sauce mixture and stir; bring to the boil, then simmer 2 minutes.
7
Return the crab to the wok and toss to coat in the sauce.
8
Cook a further 2-3 minutes to finish cooking the crab then garnish with the spring onions and coriander leaves.
9
Serve at once.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons ketjap manis, 3 tablespoons oyster sauce, 3 tablespoons caster sugar, 2 kg raw blue swimmer crabs, and more.

Yes, Singapore 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.

That's it — enjoy your meal!

Singapore Black Pepper Crab

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions