Set out a scale and the equipment for Black pepper crab. Heat to medium-high heat, pan about 375°F / 190°C and give it 5 minutes so the surface is actually hot. Weigh crab, black pepper, unsalted butter, garlic, oyster sauce, scallion, fresh ginger, ketchup, kosher salt. Black pepper crab is cooked in Singapore as its own plate, not as a copy of a restaurant menu. Crack the crab and toss it in butter, a heavy hand of cracked pepper, and oyster sauce until the shells gloss. Amounts are for 4 from foods this library can count.
