Black Pepper Crab

Preparation time:40 minutes


  • 1 large mud crab 1-1.5 kilos or 3 large blue swimmer crabs, cleaned and cut in 4 pieces each with shells cracked with the back of a cleaver
  • 4 tbsp. neutral oil
  • 50g butter
  • 4 cloves garlic, crushed or very finely chopped
  • 1 thumb ginger, grated
  • 1 medium green chilli, very finely sliced or diced-more to taste
  • 2 tbsp. Chang’s Oyster Sauce
  • 1 tbsp. Chang’s Light Soy Sauce
  • 1 tbsp. Chang’s Dark Soy Sauce
  • 1 tsp. sugar
  • 1 heaped tbsp. freshly ground black pepper
  • 1 cup coriander leaves
  • I packet of Chang’s Long Life Noodles


  1. Heat a wok that has a lid and add the oil, and then the crab. You might have to cook the crab in a couple of batches.
  2. Stir fry until the shells turn orange and don’t worry that the meat inside isn’t cooked.
  3. Remove the crab to a bowl and drain away all but one tablespoon of oil.
  4. Add the butter as when melted add the garlic, ginger and chilli. Cook until it becomes aromatic then add the oyster and soy sauces, and the sugar.
  5. Return the crab to the wok and stir to coat with the sauce then sprinkle over the pepper, stirring again to coat. Bring to the boil then reduce to a gentle simmer and place the lid on the wok, simmering for 5-10 minutes depending on the size of the crabs, until the meat is opaque.
  6. Cook the noodles as per the instructions on pack and drain then transfer to a platter, ladling the crab and all the sauce on top. For a gluten free alternative, service with rice or Chang’s Vermicelli Noodles.
  7. Scatter the coriander leaves on top of the crab and serve immediately with finger bowls for the mess.