Black pepper crab
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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 | |
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Black pepper crab is one of the two most popular 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
References
- ↑ Long Beach Seafood Restaurant » About Us Archived 13 February 2013 at the Wayback Machine.
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