Ingredients with Measurements:
- 2 live crabs (about 2 lbs each)
- 1/4 cup butter
- 1/4 cup olive oil
- 2 tablespoons black peppercorns
- 1 tablespoon sea salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1/4 cup white wine
- 1/4 cup chicken broth
- 1 lemon, sliced
Special Equipment Needed:
- Baking dish
- Aluminum foil
- Kitchen scissors
- Mortar and pestle (or spice grinder)
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Clean the crabs by removing the top shell and gills. Cut the crabs into quarters using kitchen scissors.
3. In a mortar and pestle (or spice grinder), grind the black peppercorns until they are coarsely ground.
4. In a small saucepan, melt the butter and olive oil over medium heat. Add the ground black pepper, sea salt, garlic powder, onion powder, and paprika. Stir to combine.
5. Arrange the crab quarters in a baking dish. Pour the butter and spice mixture over the crabs, making sure each piece is coated.
6. Add the white wine and chicken broth to the baking dish. Place the lemon slices on top of the crabs.
7. Cover the baking dish with aluminum foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 10-15 minutes, or until the crabs are cooked through and the top is golden brown.
9. Serve hot with lemon wedges and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 20g
Saturated fat: 8g
Cholesterol: 120mg
Sodium: 1600mg
Total carbohydrate: 5g
Dietary fiber: 1g
Total sugars: 1g
Protein: 35g
Substitutions for ingredients:
- If you don't have black peppercorns, you can use ground black pepper instead.
- You can substitute the chicken broth with vegetable broth or water.
Variations:
- For a spicier version, add red pepper flakes or cayenne pepper to the spice mixture.
- You can also add chopped herbs such as parsley or cilantro for extra flavor.
Tips and Tricks:
- Make sure to clean the crabs thoroughly before cooking.
- Use kitchen scissors to cut the crabs into quarters.
- Cover the baking dish with aluminum foil to prevent the crabs from drying out.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
To reheat, place the crab quarters in a baking dish and cover with aluminum foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the baked black pepper crab on a platter with lemon wedges and garnish with chopped herbs.
Garnishes:
Chopped herbs such as parsley or cilantro
Pairings:
- Steamed rice
- Garlic bread
- Grilled vegetables
Suggested Side Dishes:
- Roasted asparagus
- Grilled corn on the cob
- Caesar salad
Troubleshooting Advice:
- If the crabs are not cooked through after the initial 30 minutes, cover the dish with foil and bake for an additional 10-15 minutes.
- If the top is not golden brown after removing the foil, broil for a few minutes until desired color is achieved.
Food Safety Advice:
- Make sure to clean the crabs thoroughly before cooking.
- Use a food thermometer to ensure that the crabs are cooked to an internal temperature of 145°F.
Food History:
- Baked black pepper crab is a popular dish in Singapore, where it is often served at seafood restaurants.
Flavor Profiles:
- Spicy, savory, and slightly sweet
Serving Suggestions:
- Serve hot with lemon wedges and steamed rice.
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Region: Singaporean