Black Pepper Crabs is one of those iconic Indian dishes that just screams bold flavours. If you’re a fan of seafood with a serious kick, you’re going to love this recipe. Dive into a plate of succulent crab pieces swimming in an addictively spicy black pepper sauce. With its intense aroma and fiery taste, it’s the kind of meal that will awaken all your senses.
About the Recipe
This showstopping crab dish comes from the culinary traditions of southwestern coastal India. When I first tried it at a local restaurant, the intoxicating aroma drew me in before I even tasted it. One bite of those perfectly cooked, pepper-coated crab chunks and I was hooked. It’s the kind of authentic recipe that will really wow anyone who tries it.
Why You’ll Love This Recipe
There’s so much to love about these black pepper crabs. For starters, it’s an incredibly flavorful dish packed with layers of spice, heat, and fragrant curry notes. The sauce gets its distinctive bold taste from a generous amount of coarse black pepper along with aromatics like garlic, onions, and curry leaves. Its luscious, thick texture beautifully coats every divine bite of tender crab meat. It’s the kind of meal that will ignite your taste buds and leave you craving more of those irresistible flavors.
Black Pepper Crabs
Cooking Tips
A couple tips for nailing this recipe – make sure to use high-quality, fresh crabs for the best texture and sweetness. And don’t be shy with the black pepper. That’s what gives this dish its signature flavor. Use a coarse grind of pepper and a heavy hand when seasoning. You’ll know it’s perfectly spiced when there’s a lingering tingle on your tongue after each bite.
Serving and Storing Suggestions
This black pepper crab curry makes for an impressive main served over steamed rice or with Indian flatbreads like naan or paratha on the side. Plan for 2 crabs per person as the generous portion sizes are part of the fun. Any leftovers can be refrigerated for 2-3 days. Just be warned – the intoxicating aroma may lure you back for seconds. Total prep time is around 40 minutes.
Similar Recipes
- Chili Crab
- Andhra Crab Curry
- Crab Masala Fry
- Goan Crab Curry
Black Pepper Crabs
Ingredients
- 2 Large Crabs
- 1 Onion (finely chopped)
- 3 Garlic (large cloves, finely chopped)
- Turmeric Powder (a pinch)
- 1 Green Chilly (slit lengthwise)
- 3/4 tsp Black Pepper Powder
- 3 tsp Butter
- Salt as per taste
- Curry leaves (handful)
- Coriander leaves to garnish
Instructions
- Clean and wash the crabs thoroughly.
- Boil 1 1/2 litres of water in a large pan over medium flame.
- Add the crabs and simmer for 5 minutes.
- Drain and cool.
- Remove the top shells and keep aside.
- Cut the crab into 4 pieces and crack the claws.
- Melt butter in a nonstick frying pan over medium flame.
- Saute the onions and garlic until onions turn translucent.
- Add curry leaves, pinch of turmeric powder, slit green chilly, pepper powder and salt.
- Mix well.
- Add the crabs and mix well.
- Remove when the crabs are heated through, ensuring they are not overcooked.
- Garnish with coriander leaves.
- Serve hot.
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Frequently Asked Questions
Can I use frozen crab for this recipe?
While fresh crabs are ideal for maximum sweetness and texture, good quality frozen lump crabmeat can be substituted in a pinch. Just make sure to fully thaw the crab before using and pat it very dry to prevent excess moisture.
How spicy is this black pepper crab dish?
This dish without a doubt brings the heat. The bold black pepper flavor has a warming, tingling spice that resonates with every bite. If you’re averse to very spicy foods, you may want to start with half the amount of black pepper called for.
What are curry leaves and where can I find them?
Curry leaves are an aromatic herb used in South Indian cuisine. They have a subtle citrus-curry fragrance. You can find them in the produce section of Indian grocery stores or online markets. If unavailable, they can be omitted.
Can I make this dish ahead of time?
The sauce can be made 1-2 days in advance and the cooked crabs stirred in when reheating. However, the crab is best when freshly cooked. For improve texture, I don’t recommend making the full dish too far in advance.
