Black pepper crab
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Black pepper crab
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| Origin | |
|---|---|
| Place of origin | Singapore |
| Creator(s) | Long Beach Seafood Restaurant |
| Details | |
| Course served | Main course |
| Serving temperature | Hot temperature |
| Main ingredient(s) | Crab, black pepper seasoning |
Black pepper crab is one of the two most popular[citation needed] ways that crab is served in Singapore. 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
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