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Singapore black pepper crab with mantou buns

Singapore black pepper crab is a celebration dish made from whole crab stir fried in butter, garlic and crushed black pepper, served with mantou buns to soak up the sauce. It serves 4, takes 40 minutes, has a medium difficulty level, and costs €6.20 per person. The key to success is crushing the pepper at the last minute, which gives a far stronger aroma than pre ground pepper.

Tonight, a celebration dish, Singapore black pepper crab, stir fried in butter and garlic, eaten with your fingers and mantou buns for mopping up the sauce.

Singapore black pepper crab with mantou buns
Total time
40 min
Difficulty
Medium
Cost per person
€6.20
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Singapore black pepper crab is the kind of dish that turns an ordinary dinner into something special. The crab pieces, soaked in a buttery, garlicky, pepper sauce, are eaten with your fingers, shell and all, and everyone ends up sucking the claws clean. Chili wakes up the whole dish without covering the sweet crab meat, and the slightly sweet, salty sauce coats every bite.

This is a dish for when you want to sit down and dig in without fuss, a Sunday night with other adults or a dinner for friends who don't mind getting messy. Keep napkins and a small bowl for the shells nearby, and let the steamed mantou buns soak up whatever sauce is left in the wok. Mon Chou suggests it for evenings when you want something memorable without a complicated recipe.

The ingredients

4 people

Fish counter

  • whole cooked crabs 2

Dairy

  • butter 60 g

Fruits and vegetables

  • garlic 6 cloves
  • chili pepper 1
  • scallions 3 sprigs

Pantry

  • black peppercornsoften in the pantry 2 tbsp
  • soy sauceoften in the pantry 2 tbsp
  • sugaroften in the pantry 1 tbsp

Frozen foods

  • frozen mantou buns 8

Allergens Shellfish, Lactose, Gluten, Soy

The step by step recipe

  1. Crack the claws and cut the crabs into pieces, lightly breaking the shells so the sauce can soak in.

    Ask your fishmonger to cut them up for you, it saves precious time.

  2. Coarsely crush the pepper, and chop the garlic and chili.

    Dry toast the pepper for a minute in the pan to bring out its aroma.

  3. Melt the butter in a large wok, add the garlic, pepper and chili, and cook briefly. 3 min

    Don't let the garlic brown, it turns bitter.

  4. Add the crab, soy sauce and sugar, and stir fry over high heat to coat everything well. 6 min

    Keep stirring so the sauce coats all the shells.

  5. Steam the mantou buns, scatter the crab with scallions, and serve with a small bowl for the shells. 8 min

    No mantou, lightly toasted milk buns do the job just as well.

Our tips to get it right

  • Pick whole cooked crabs that feel heavy for their size, a good sign they're packed with meat.
  • Serve the crab straight from the wok or in a large shallow dish, the sauce keeps flavoring the pieces at the table.
  • Set out a bowl of lemon water for rinsing fingers between pieces of crab.

The variations

  • Swap the whole crab for frozen snow crab clusters, easier to eat and crack open.
  • For a shellfish free version, make the same pepper sauce with peeled shrimp, stir frying them for just 3 minutes.
  • To save time, ask your fishmonger to crack the crab into pieces for you and skip that step.

What to serve it with

  • Steamed white rice to soak up the sauce
  • Crunchy cucumber on the side
  • Jasmine tea or a light beer

Storage

The crab keeps for 1 day in the fridge in a sealed container, no longer, since cooked crustaceans don't hold up well. It doesn't freeze once cooked. Reheat gently in a wok with a splash of water to loosen the sauce.

Questions about this dish

Can you use frozen cooked crab?

Yes, thaw the whole crabs in the fridge the night before and drain them well before stir frying. Avoid refreezing them afterward.

Can the sauce be prepped ahead?

You can chop the garlic and chili and crush the pepper a few hours in advance. The butter sauce itself comes together better at the last minute, right before adding the crab.

What's the best way to eat black pepper crab?

Use your fingers to crack the shells and a small fork to pull meat from the claws. Keep a bowl for shells and damp napkins within reach.

Can you replace the mantou with another bread?

Yes, lightly toasted milk buns work well if you don't have frozen mantou. The idea is to have something soft to soak up the sauce.

How long does it take to make a Singapore black pepper crab with mantou buns?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Singapore black pepper crab with mantou buns?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Singapore black pepper crab with mantou buns cost?

About €6.20 per serving, or €24.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, lactose, gluten, soy. Always check the labels of the products you buy.

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