Singaporeans are crab lovers and crab is in season 365 days a year. Why wouldn’t it be, when you simply import all you want to eat? Most of our crabs are from Sri Lanka. They are huge and succulent.

I have no clue what theses crabs come from, what kind of water they breed in, or what they feed on. Suffice to say, it is better not to consume too much of this. However, in Australia, I feel safer to eat the crabs during the crab season. They are the same mud crabs we get in Singapore, and they taste sweeter for some reason. However, I find that their flesh seems less firm.

If you want to know how to choose and prepare a crab, go to the guide.

For pepper crabs, the black pepper is important in that it is best to grind it immediately before you need to use it. The butter gives it a nice fragrance and chilies are added for additional spiciness. Pretty much the main ingredients. The rest are standard supporting ingredients that can be adjusted as you like. I have my own version here, and you can adjust it accordingly.

Black Pepper Crab

Black Pepper Crab


1 kg crab (cut into pieces)

21/2 Tbsp Black Peppercorms (roughly crushed)

1 cup cooking oil

5 cloves of garlic (chopped)

1 finger length ginger (sliced)

2 chilies (sliced)

1 cup Stock

1 Tbsp Chinese Rice Wine

1/2 tsp Light Soya Sauce

1 Tbsp Butter


2 bunches of Spring/Green Onions, cut into 2 cm length


  1. Heat up the oil and deep fry the crab till the shells are bright red, but not cooked through.
  2. Remove the crabs and all but 1/4 of the oil and discard.
  3. Fry the garlic till light brown.
  4. Add the chilies, ginger and return the crabs.
  5. Stir through and then add the stock.
  6. Add the seasoning and cook till crabs is cooked through. The gravy should be almost dried up.
  7. Dish out the dish and add garnish.
  8. Serve immediately with steamed rice.

Always use live mud crabs.


Prepare the crabs first before cooking. Singaporeans seldom cook our crabs whole.


He has become an expert in getting every bit of flesh out of a mud crab.