Black Pepper Crab Recipe

Prepare the crab

If using live crab, humanely kill and clean, then cut into pieces (or ensure frozen crab is fully thawed). Pat the crab pieces dry with paper towels. Sprinkle 1 tsp kosher salt and 2 tbsp freshly ground black pepper evenly over the crab pieces; toss gently to coat. Let sit for 10 minutes to allow seasoning to adhere.

Optional par-cook: To ensure the crab cooks evenly and absorbs flavors, steam or blanch the crab pieces for 3–4 minutes in a large pot of boiling water, then drain. This step is helpful for very large pieces; if using pre-cooked crab, skip steaming and proceed to the sauce step.

Heat fat and build flavors

In a large wok or wide sauté pan, heat 2 tbsp neutral oil and 2 tbsp unsalted butter over medium-high heat until the butter is melted and foamy and the oil shimmers.

Add the white parts of the sliced scallions, 6 cloves minced garlic, 2 tbsp sliced shallots, and 1 tbsp julienned ginger. Stir-fry for 30–45 seconds until fragrant and beginning to turn golden, taking care not to burn the garlic.

Add crab to pan

Increase heat to high and add the seasoned crab pieces to the wok in a single layer. Sear for 1–2 minutes per side to get light browning and to toast the pepper on the shell. Use tongs to turn pieces so all sides get some color.

Make the sauce

Push the crab to the sides slightly and add the remaining 2 tbsp unsalted butter. Pour in 120 ml water or low-sodium chicken stock, 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp black pepper sauce (if using), 1 tsp dark soy sauce (optional), and 1 tsp brown sugar. Stir the liquid and butter together, scraping up any browned bits from the bottom of the pan. Add 1 tbsp freshly ground black pepper and 1 tsp sliced chilies (if using) and bring to a simmer.

Simmer to finish cooking: Reduce heat to medium and simmer the crab in the sauce for 4–6 minutes, spooning sauce over the crab occasionally so the flavors penetrate. If the sauce reduces too quickly, add up to 60 ml more water/stock.

Thicken and finish

Stir the 1 tsp cornstarch slurry to recombine, then slowly pour it into the simmering sauce while stirring. Cook 1–2 minutes until the sauce thickens and becomes glossy, coating the crab. Taste and adjust seasoning: add extra salt or a pinch more sugar if needed.

Turn off heat and sprinkle 1 tsp freshly ground black pepper over the crab for an assertive finish. Stir in the green parts of the sliced scallions and 2 tbsp chopped cilantro (if using). Toss gently to coat.

Transfer the black pepper crab to a serving platter and serve immediately with lemon or lime wedges on the side to squeeze over the crab.