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Sunday, February 22, 2015

Black pepper snow crab

This is the first time I am preparing crab for the Chinese New Year feast and it was a pleasure to see the end result licked up by everyone, including the garlic and basil. The KCT black pepper sauce was accidental but it did dress the crab without overpowering the overall taste.

Another good outcome that is easy to reproduce – hurray !

For 3.

Ingredients :
12 pieces of black pepper snow crab, washed and defrosted
2 Tbsp canola oil
1 Tbsp butter
2 tablespoons of minced garlic
1 handful of basil leaves
1 small cup of Kwong Cheong Thye black pepper crab sauce

Method :
In a wok, heat canola followed by butter.
Fry the garlic and basil in medium heat until it is browned.
Toss and fry the crab, allowing any liquid to dry out.
Add the black pepper sauce and toss to coat.

Serve warm.


  1. Your crab dish looks good and so neatly chopped up! I am not much of a crab fan due to my laziness to peel the crab hah..hah...

    1. The crab legs were sold cut up/ The shell is not thick so every piece of meat is taken out with a pair of medium sized scissors.

  2. Crab defrosted? You meant frozen ones. This is indeed a finger lickin dish!
    Happy New Year.

    1. The crab legs come cut and frozen. From Song Fisheries, Jurong Fishery Port.