Black pepper crab is one of the two most popular^{[citation needed]} 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.

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Black pepper crab

Black pepper crab
Course	Main course
Place of origin	Singapore
Created by	Long Beach Seafood Restaurant
Serving temperature	Hot temperature
Main ingredients	Crab, black pepper seasoning
Media: Black pepper crab

The creation of Singapore's black pepper crab is attributed to Long Beach Seafood Restaurant in 1959.[1]

See also

• Chilli crab
• Crab in Padang sauce
• List of crab dishes
• Oyster sauce crab

References

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