Ingredients with Measurements:
- 2 live crabs (around 1.5 pounds each)
- 2 tablespoons black peppercorns
- 2 tablespoons sea salt
- 2 tablespoons garlic powder
- 1 tablespoon sugar
- 1/4 cup vegetable oil
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1/4 cup rice vinegar
- 1/4 cup honey
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
Special equipment needed:
- Grill
- Aluminum foil
- Kitchen shears
- Large mixing bowl
Step-by-step instructions:
1. Preheat the grill to high heat.
2. In a large mixing bowl, combine the black peppercorns, sea salt, garlic powder, and sugar.
3. Using kitchen shears, cut the crabs into quarters and add them to the bowl with the seasoning mix. Toss to coat evenly.
4. In a separate bowl, whisk together the vegetable oil, soy sauce, oyster sauce, rice vinegar, and honey.
5. Place the crab quarters on a sheet of aluminum foil and brush them with the sauce mixture.
6. Place the foil with the crab on the grill and cook for 8-10 minutes, until the crab is cooked through and the shells are slightly charred.
7. Remove the crab from the grill and transfer to a serving platter.
8. Garnish with chopped scallions and cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 8-10 minutes
Temperature:
Grill on high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 20g
Protein: 40g
Substitutions for ingredients:
- Instead of vegetable oil, you can use canola oil or peanut oil.
- Instead of rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Instead of honey, you can use maple syrup or agave nectar.
Variations:
- Add chopped ginger to the sauce mixture for extra flavor.
- Use different types of seafood, such as shrimp or lobster, instead of crab.
- Add sliced jalapenos for some heat.
Tips and tricks:
- Make sure to clean the crabs thoroughly before cooking.
- Use a meat mallet to crack the crab claws before grilling.
- Serve with lemon wedges for extra flavor.
Storage instructions:
Store any leftover crab in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the crab in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the crab on a large platter with the garnishes arranged around it.
Garnishes:
Chopped scallions and cilantro.
Pairings:
Serve with a side of steamed rice and a crisp green salad.
Suggested side dishes:
Steamed rice and a green salad.
Troubleshooting advice:
- If the crab is not cooked through after grilling, you can finish cooking it in the oven at 350°F for an additional 5-10 minutes.
- If the crab is too salty, reduce the amount of sea salt in the seasoning mix next time.
Food safety advice:
Make sure to cook the crab to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Black pepper crab is a popular dish in Singapore and Malaysia, where it is often served at seafood restaurants.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve the crab hot, with lemon wedges and a side of steamed rice.
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Region: Singaporean