Black pepper crab is one of the popular ways that crab is served in Singaporean cuisine. It is made by frying hard-shell crabs with black pepper. Unlike the other popular chilli crab dish, it is not cooked in a sauce and therefore has a dry consistency. It is becoming very popular to mix the pepper crab with a fresh jackfruit sauce.
The creation of Singapore's black pepper crab is attributed to Long Beach Seafood Restaurant in 1959.
See also
- Chilli crab
- Crab in Padang sauce
- List of crab dishes
- Oyster sauce crab
References
