AI-generated photo.
Singaporean · Iconic, Singapore · Singapore
Black pepper crab
Also called 黑胡椒螃蟹
Black pepper crab (黑胡椒螃蟹), a Singapore plate from Singapore.
Pai editors’ mark 5 / 5
Plan, list, and collections
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.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
71
Health score
Light & nourishing
Moderate
Richness
Gentle
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 51%
- Carbs 9%
- Fat 40%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Suits · High protein
About 28 g of protein in the serving.
Watch · Low sodium
About 904 mg of sodium, above the 450 mg mark.
Watch · Gluten-free
Wheat or gluten is in the required list.
Watch · Dairy-free
A milk ingredient is in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
The heat is more than a gentle bowl wants.
Watch · Kid-friendly
The heat is above a mild mark.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Crab131 kcal
- Unsalted butter72 kcal
- Black pepper6 kcal
- Garlic4 kcal
- Ketchup4 kcal
- Oyster sauce3 kcal
Glycemic load
Estimated glycemic load for this count: 2.3. The bands come from the ingredient table.
Portion
One serving is about 223 kcal. Two portions would be about 446 kcal if you want a fuller plate.
Allergens. Gluten, Milk, Shellfish, Wheat
Make it healthier
Use half the butter
Half the butter grams stay out of the plate. The new figure subtracts those grams on the ingredient table.
About 187 kcal after the change.
Use half the salt
Salt adds no calories in this table, so the calorie figure stays put while sodium falls.
About 223 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Serve three-quarters of the plate.
The seasoning stays. The calories fall with the portion. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 223 kcal | 11% |
| Protein | 28 g | 56% |
| Carbohydrate | 5.1 g | 2% |
| Fiber | 1 g | 4% |
| Total sugars | 1.1 g | 2% |
| Fat | 9.9 g | 13% |
| Saturated fat | 5.4 g | 27% |
| Cholesterol | 139 mg | 46% |
| Sodium | 904 mg | 39% |
| Potassium | 583 mg | 12% |
| Calcium | 160 mg | 12% |
| Iron | 1.6 mg | 9% |
| Magnesium | 59 mg | 14% |
| Zinc | 5.4 mg | 49% |
| Vitamin A | 77 mcg | 9% |
| Vitamin C | 7.1 mg | 8% |
| Vitamin D · estimate | 3 mcg | 15% |
| Vitamin E | 0.4 mg | 3% |
| Vitamin K | 20 mcg | 17% |
| Thiamin (B1) | 0.1 mg | 12% |
| Riboflavin (B2) | 0.1 mg | 7% |
| Niacin (B3) | 4.3 mg | 27% |
| Vitamin B6 | 0.3 mg | 16% |
| Folate | 73 mcg | 18% |
| Vitamin B12 | 13.5 mcg | 564% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Protein is high enough to make the meal satisfying.
- Sodium is on the higher side. The swaps below pull it down.
- Shellfish should be fully cooked. This is an allergen for many people.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Wide skillet
- Scale
- Spatula
- Timer
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Crab2 crabs600 g
Black pepper1 tbsp10 g
Unsalted butter3 tbsp40 g
Garlic4 cloves12 g
Oyster sauce1 tbsp20 g
Scallion3 stalks30 g
Fresh ginger2 slices8 g
Ketchup1 tbsp15 g
Kosher salt0.5 tsp3 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Serve three-quarters of the plate.. The seasoning stays. The calories fall with the portion.
Method
AI-generated photo.
1Set 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.
Heat 5 min
AI-generated photo.
2Black pepper crab is cooked in singapore. Also called 黑胡椒螃蟹. Scrape the browned bits up with the liquid. That fond is the sauce.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Black pepper crab, until the edges take a little color. Sauté means movement. If the food sits still the whole time, it is steaming.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Black pepper crab at medium-high heat, pan about 375°F / 190°C. Start checking at 19 minutes. Black pepper crab is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was medium-high heat, pan about 375°F / 190°C.
Sauté 19 min
- 🇸🇬 SingaporeSoutheast Asiaicon-singapore-black-pepper-crab-step-4
Black pepper crab, step 5
Step 5 · Black pepper crab
5Check the center of Black pepper crab, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇸🇬 SingaporeSoutheast Asiaicon-singapore-black-pepper-crab-step-5
Black pepper crab, step 6
Step 6 · Rest 5 min
6Rest Black pepper crab for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in singapore, with the sauce or garnish that belongs to it. Film Black pepper crab in this shot order and no other: the crumb or interior on a cutting board; the fridge shelf where the plate will chill; oil or butter just starting to shimmer; a rest under a loose cover. Slate words for the editor: gloss, anchor, nacre, drift, quartz, enamel, skillet, nappe, dusk, ripple.
Rest 5 min
How you know it is done
Black pepper crab is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was medium-high heat, pan about 375°F / 190°C.
If it goes wrong
- Black pepper crab looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Black pepper crab turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Black pepper crab, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Black pepper crab is one of the plates people ask for by name from Singapore.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Crack the crab and toss it in butter, a heavy hand of cracked pepper, and oyster sauce until the shells gloss.
Allergens in the required list: Gluten, Milk, Shellfish, Wheat.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.