Black Pepper Crab

June 3, 2022


Everything about it is scrumptious to the point of being better than what you’ll receive in restaurants. A definite must-have.

In place of my third recipe using red bean paste, I have a meal that is far more intriguing to share: black pepper crab!

With a generous amount of butter, dried shrimp, aromatic curry leaves, bird-eye chilies, and other seasonings, the crab is perfectly blended.

You can bet that if you ask a Malaysian about their favorite food, they would be able to tell you about the delicious black pepper crab they’ve had.

Each serving of this recipe contains 508 calories.


  • 3 fresh mud crabs
  • 2 tablespoons of butter
  • 2 thinly sliced shallots
  • 2 cloves of very finely chopped garlic
  • 1 tablespoon of mashed salted soya beans
  • 2 tablespoons of roasted and grounded dried prawns
  • 2 tablespoons of black pepper
  • 1/2 cup of curry leaves
  • 10 chopped red or green bird’s-eye chilies
  • 2 tablespoons of black soy sauce
  • 3 tablespoons of sugar
  • 2 tablespoons of oyster sauce
  • Oil


  1. Get rid of all of the “dead man’s fingers” before cutting the crabs in half. Crush the claws with a cleaver to allow the seasonings to go in.
  2. Drain and set aside the half-cooked crab after it has been fried in hot oil until just starting to brown.
  3. Add onions, garlic, salted soy beans, dried prawns, black pepper, curry leaves, and chilies to a pan and cook for a few minutes.
  4. Add the crab and the additional ingredients and cook until aromatic. The crab should be cooked for 5 to 10 minutes.
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