Black pepper crab is a signature dish of Singapore; we have verified places to eat it in Singapore. Whole mud crab wok-fried with cracked black pepper, butter, soy and curry leaves until the shell turns a glossy black-brown. Start with where to eat Black pepper crab in Singapore.
Black pepper crab · Singapore
Whole mud crab wok-fried with cracked black pepper, butter, soy and curry leaves until the shell turns a glossy black-brown. Eaten with bibs, mallets and fingers.
Black pepper crab was invented in 1959 at Long Beach Seafood when the chefs introduced a peppery dry-fried alternative to the saucier chilli crab. Long Beach has Singapore's longest-running stake on the dish; the recipe spread to seafood restaurants across the East Coast and is now equal to chilli crab in the national seafood canon. Long Beach Seafood at East Coast Park serves the canonical version.
Where to eat in Singapore:
- Long Beach Seafood
- No Signboard Seafood
- Jumbo Seafood (East Coast)
Where to eat Black pepper crab in Singapore: the editor picks