Black pepper crab

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Black pepper crab
Black pepper crab
Black pepper crab
Course Main course
Place of origin Singapore
Creator Long Beach Seafood Restaurant
Serving temperature Hot temperature
Main ingredients Crab, black pepper seasoning
Cookbook: Black pepper crab  Media: Black pepper crab

Black pepper crab is one of the two most popular[citation needed] ways that crab is served in Singaporean cuisine. It is made with hard-shell crabs, and fried with black pepper. Unlike the other popular chilli crab dish, it is not cooked in a sauce and therefore has a dry consistency. It is becoming very popular to mix the pepper crab with a fresh jackfruit sauce.

The creation of Singapore's black pepper crab is attributed to Long Beach Seafood Restaurant in 1959.[1]

See also[edit]