Cooking Lucid
Black Pepper Crab
Wok-fried crab coated in a glossy, peppery butter-soy glaze. A Malaysian-Singaporean favorite that's spicy, buttery, and finger-licking good.
Prep 15 min
Cook 15 min
Total 30 min
Serves 4
Dinner·Singaporean·Medium
Ingredients
Step 1 — Crab
- 2 lbs crab (cleaned and halved)
- 3 tbsp butter
- 4 tbsp black pepper (coarsely cracked)
- 3 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp sugar
- 4 garlic cloves (minced)
- Curry leaves (optional)
Instructions
- 1
Wok-fry
Heat wok over high heat. Melt butter, add garlic and pepper, stir-fry 30 seconds. Add crab and toss 5 minutes.
- 2
Glaze
Add oyster sauce, soy sauce, and sugar. Toss until crab is coated in a glossy glaze. Serve immediately.
Nutrition per serving: 340 cal · 32g protein · 10g carbs · 18g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
