| Country: | Singapore |
| Creator: | Long Beach Seafood Restaurant |
| Course: | Main course |
| Served: | Hot temperature |
| Main Ingredient: | Crab, black pepper seasoning |
Black pepper crab is one of the popular ways that crab is served in Singaporean cuisine.[1] It is made by frying hard-shell crabs with black pepper. Unlike the other popular chilli crab dish, it is not cooked in a sauce and therefore has a dry consistency. It is becoming very popular to mix the pepper crab with a fresh jackfruit sauce.
The creation of Singapore's black pepper crab is attributed to Long Beach Seafood Restaurant in 1959.[2]