Black Pepper Crab: Succulent Simplicity
Ever tasted a black pepper crab? No? Then you are in for a quite a treat!
Crab meat is an incredibly versatile protein you can use to create cozy comfort food such as pasta as well as high-end dishes. Its light and light texture and sweet taste make it a chameleon protein that lands itself well to any cuisine and level of complexity and sophistication.
This particular recipe works great as a stand alone tapas dish to accompany a glass of wine after a long day or as part of a bigger seafood platter for when you are entertaining and are looking to feed as well impress your guests.
It’s a delicious use of the wild Brown Crab (also known as Norwegian crab).
The past part?
It’s incredibly simple and quick as well as tasty!
Black Pepper Crab Ingredients List
Quantity: Serves 4
Essentials
- 1 ½ kg Crab Claws, crushed (3,5 lbs)
- Fresh Cilantro (chopped)
Pepper Sauce
- 1 dl Sugar (0,4 cups)
- 1 dl White Wine Vinegar (0,4 cups)
- 1 dl neutral Oil (0,4 cups)
- ¾ dl Ketjap Manis (0,3 cups)
- ¾ dl Soy Sauce (0,3 cups)
- ½ dl Oyster Sauce (0,2 cups)
- 1 clove of Garlic
- 2x Red Chili Peppers (finely chopped)
- 80g Ginger (finely chopped)
Pepper Butter
- 4 tablespoons of Butter
- 4 tablespoons of Black Peppercorns
The Preparation
Crab
To crush the Crab Claws, tap firmly onto the surface of the claw.
All three knuckles should be cracked so that they can easily expose the meat. Be careful not to hit too hard, breaking the shell into tiny pieces.
Pepper Sauce
1. Put all the ingredients in a saucepan and bring to a boil while stirring.
2. Reduce the heat to a simmer and transfer the mixture to a blender. Blitz it until you have a homogeneous mixture. Set aside.
Pepper Butter
3. Dry your saucepan clean and toast the peppercorns on medium heat until the pepper oil seeps out of the peppercorns.
4. Grind the now fragrant peppercorns in a mortar until roughly pulverized.
5. Melt the butter and add the pepper. On low heat, simmer the butter and the pepper for about five minutes.
6. Dry your saucepan once again, and mix the black pepper sauce with the pepper butter before adding the crab claws.
7. Bring everything to a boil and coat the crushed crab claws. Heat the crab claws directly in your saucepan or, alternatively, in a heat proof container in the oven.
Tip: If you’re using an iron skillet or other ovenproof saucepan, put it directly in the oven at about 200°C (400°F) until it sizzles.
Now, you are ready to serve!
Carefully transfer the assembled dish to a serving plate, and sprinkle a rich amount of freshly chopped cilantro on top.
Bon appetite!
