Singapore Black Pepper Crab - In Collaboration with KRA Sanctuary
- Daniel
- Aug 3, 2023
- 3 min read
Updated: May 20
You know when we talk about crab dishes in Singapore, there's this one that's just legendary - the Black Pepper Crab! It all started back in 1946 with Long Beach Seafood restaurant. They were the cool cats, serving up delicious seafood, and the British Army was all over it during the colonial times. Locals also loved it, and they'd flock there for special occasions.
Crab Cakes just outta the oven...
The chefs at Long Beach Seafood were true food wizards, always mixing in those awesome Asian flavors that made their dishes stand out. And in '82, they dropped the bomb - the Black Pepper Crab! Picture this: they stir-fry the crab with a wicked blend of black pepper, garlic, shallots, and oyster sauce, making it a flavor explosion that hits you in all the right places.
It didn't take long for this crab sensation to go global, and now it's a legit Singapore food icon. Oh, and don't forget there's also this White Pepper Crab version! So, I thought, why not give this classic a fun twist? I whipped up some crab cakes and hooked them up with a rich black pepper crab sauce made from scratch.
But that's not all - I also made a killer sandwich with fried mantou, crab cakes, and that luscious sauce. And hey, to make the whole thing even cooler, I teamed up with KRA Sanctuary and their super artsy plates and bowls.
Come on, let's dig into this mind-blowing recipe and experience the magic of Black Pepper Crab, with my own little twist thrown in!
Ingredients:
(Serve 4)
Simple Stock:
Water, 1L
Miso Paste, 1 TBSP
Black Pepper Crab Sauce:
Unsalted Butter, 2 TBSP + 30g
Curry Leaves, A Handful
Red Onion Finely Minced, 1
Garlic Finely Minced, 3 Cloves
Black Pepper, 2 TBSP
Fresh Red Chilies Deseeded Finely Sliced, 2 Adjust to Preference
Hoisin Sauce, 1/2 TBSP
Oyster Sauce, 1.5 TBSP
Soy Sauce, 1.5 TBSP
Unbleached All Purpose Flour, 30g
Sea Salt, Pinch
Mushroom Powder, Pinch
Pure Honey, 1 TBSP Adjust to Preference
Crab Cakes:
Fried Mantou Homemade, 1 + More For Serving
High Quality Crab Meat, 500g
Scallions Thinly Sliced, 1 TBSP
Kewpie Mayo, 1.5 TBSP
Sambal Homemade, 1/2 TBSP Adjust to Preference
Egg, 1
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Equipment:
Blender / Food Processor / Stick Blender
Cast Iron Skillet / Pan
Oven
Sauce Pot
Pastry Rings
Directions:
Prepare the Simple Stock
In a saucepot over medium heat, add water and miso paste.
Stir to dissolve, then add vegetable scraps.
Bring to a simmer and cook for 5 to 8 minutes.
Remove from heat, cover, and steep for 10 minutes.
Strain and set aside.
Make the Black Pepper Sauce
In a skillet over medium heat, melt butter.
Add curry leaves and sauté until aromatic.
Add onion, season with salt, and cook until translucent.
Stir in garlic, black pepper, and chili.
Deglaze with a splash of simple stock.
Add hoisin sauce, oyster sauce, and soy sauce. Stir well.
Remove from heat and set aside.
In another pot, melt butter and whisk in flour.
Continue whisking for 8 to 10 minutes until brownish.
Slowly add stock and continue whisking until smooth.
Stir in the black pepper mixture.
Season with salt, pepper, mushroom powder, and honey to taste.
If needed, loosen with more stock.
Blitz with a stick blender until smooth. Set aside.
Make the Crab Cakes
Preheat oven to broil.
Blitz fried mantou into crumbs.
In a large bowl, mix the rest of the crab cake ingredients with 1.5 TBSP of the crumbs.
Using a pastry ring, shape the mixture into 4 to 6 crab cakes on a parchment-lined tray.
Broil for 5 to 7 minutes per side, until lightly browned.
To Serve
Spoon the black pepper sauce into serving bowls.
Sprinkle with fresh lime zest.
Serve immediately with crab cakes and fried mantou on the side.
Optional: Slice the fried mantou in half and turn this into a sandwich with the sauce and crab cakes.
This or chili crab?
Heavenly...
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