Description
A bold, savory white pepper crab recipe with step-by-step guidance and rich, peppery sauce perfect for sharing with family or friends.
Ingredients
2.5 lbs whole crabs (blue or Dungeness), cleaned and chopped
Oil for frying
2 tbsp white peppercorns, crushed
3 cloves garlic, minced
1/4 onion, diced
3 tbsp oyster sauce
2 tbsp soy sauce
1.5 tbsp sugar
2 cups poultry broth or vegetable broth
1 tbsp cornstarch + 2 tbsp water (slurry)
2 tbsp fresh coriander, chopped
Instructions
Steam crabs for 15 minutes. Let cool and chop.
Heat oil in wok, flash fry crab for 1 minute. Drain.
Sauté garlic, onion, and white pepper in new oil until fragrant.
Stir in oyster sauce, soy sauce, sugar, and broth.
Simmer and thicken sauce with cornstarch slurry.
Toss crab in sauce until fully coated and hot.
Garnish with coriander. Serve immediately.
Notes
Substitute mushroom oyster sauce and veg broth for a plant-based version.
Serve with steamed rice, mantou buns, or warm baguette.
Use king oyster mushrooms for a crab-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Singaporean
Nutrition
- Serving Size: 1 portion
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 890 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 140 mg
Keywords: white pepper, crab, white pepper crab, Singaporean crab, seafood recipe, pepper crab, spicy crab