Singaporean Pepper Crab Recipe

Name: Singaporean Pepper Crab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs large crabs, claws cracked, shells removed and cleaned. Drain to dry; 4 tablespoons fresh ground black pepper; 4 fresh red chilies, seeded and finely chopped; 4 tablespoons butter; 10 garlic cloves, peeled and chopped; 10 slices young gingerroot; 2 tablespoons oyster sauce; 2 teaspoons dark soy sauce; 2 teaspoons sugar (optional); coriander leaves (to garnish); chopped green onion (to garnish); oil (for deep frying)

Servings: persons

2 lbs large crabs, claws cracked, shells removed and cleaned. Drain to dry
4 tablespoons fresh ground black pepper
4 fresh red chilies, seeded and finely chopped
4 tablespoons butter
10 garlic cloves, peeled and chopped
10 slices young gingerroot
2 tablespoons oyster sauce
2 teaspoons dark soy sauce
2 teaspoons sugar (optional)
coriander leaves (to garnish)
chopped green onion (to garnish)
oil (for deep frying)

1
Dry-fry black pepper in a wok or frying pan till fragrant.
2
Remove and keep aside.
3
The crabs taste best if they are deep fried in very hot oil first deep fry on all sides till the crabs turn red.
4
Drain and keep the oil aside.
5
Heat a wok, add the butter and when it melts and is hot, add the garlic, ginger and chilli and stir fry for three minutes till the mixture is fragrant.
6
Add the oyster sauce, soy sauce and sugar and stir well before adding the pepper.
7
Stir fry a few seconds on high heat, add the crabs and stir fry one minute.
8
Serve with the garnish on steaming hot rice.

549

kcal

Calories

Fat

100

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 12 ingredients. The key ingredients include: 2 lbs large crabs, claws cracked, shells removed and cleaned. Drain to dry, 4 tablespoons fresh ground black pepper, 4 fresh red chilies, seeded and finely chopped, 4 tablespoons butter, and more.

Yes, Singaporean 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!

Singaporean Pepper Crab

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions