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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Black Pepper Crab Recipe

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This recipe for Black Pepper Crab is from The Bisceglia Family and Beyond Cookbook 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Large Sri - Lankan crabs... or many NJ crabs!
5 tsp coarse black pepper
Dark Soy Sauce
Chicken Stock (good quantity- 2 to 3 bouillon)
sugar to taste(or sweet duck soy sauce)
Cooking Oil
Directions:
Directions:
Toast the 4 tbsp pepper in the Wok. add prepared crab and mix in soy sauce. Add Stock and brew the crab for about 20 minutes. then add some more black pepper
Personal Notes:
Personal Notes:
My absolute favorite dish in the world. Singaporean Black Pepper Crab. If you ever get a chance go to the Red House in Singapore and order them. Two friends, Helen and Veronica separately tried to teach me how to make this in my own kitchen. I have never been brave enough to try it solo again. Hopefully this recipe finds it's way to a family chef who might experiment with it.... When my parents visited me during my years in Singapore, my mother and I would be in our glory eating Sri Lankan black pepper crabs.... there is nothing like it.

 

 

 

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