Singaporean Black Pepper Crab
When Ivan was in Singapore, he lived very near East Coast Seafood which was a plaza with 5-6 seafood restaurants right on the ocean. We would go and have black pepper crab, chili crab, drunken prawns, barbecued pepper-encrusted fish and deep-fried baby squid. I had found a recipe for pepper crab and have made it many times at home. I have looked forward to coming back to Singapore to see how my pepper crab stacks up against the real thing. We went to Jumbo Seafood-they had all of the old favorites with the exception of the barbecued fish. We ordered the rest tonight and we all agree, I do a better job. Who said I’m not really Singaporean? My black pepper crab could prove any naysayers wrong.
Singaporean Black Pepper Crab
Deep Fried Baby Squid 
Drunken Prawns 
Chili Crab 
Ingredients:
3 tablespoons vegetable oil
3 finely chopped peeled garlic cloves
1 tablespoon finely chopped and peeled fresh ginger
4 finely chopped seeded Thai or Serrano chile
2 tablespoons oyster sauce
2 tablespoons dark soy sauce
2 tablespoons thin soy case
1 teaspoon sugar
2 tablespoons coarsely cracked black pepper
Cilantro leaves
2 1-1/2 pound Dungeness crabs
Preparation:
Heat a large pot of water to boiling. Add the 2 crabs and boil 5 minutes. Remove and cool. Turn each crab on its back and lift and remove the apron. Remove the fuzzy gills and creamy tomalley in the center. Cut the body in half and pull of the legs. Crack the legs and claws partially through with a nutcracker. Heat the oil in a large wok or skillet over high heat and heat the crab pieces 2 minutes. Remove from the pan and set aside. Turn down the heat to medium and add the garlic, ginger and chile. Cook 3 minutes, stirring frequently. Add the oyster sauce, soy sauces and sugar. Reduce to low heat and stir for 40 seconds. Add the black pepper and return the crab to the wok. Stir until coated with the sauce. Garnish with cilantro leaves.
