Black pepper crab
.jpg) Black pepper crab | |
| Course | Main course |
|---|---|
| Place of origin | Singapore |
| Created by | Long Beach Seafood Restaurant |
| Serving temperature | Hot temperature |
| Main ingredients | Crab, black pepper seasoning |
Black pepper crab is one of the two most popular[citation needed] ways that crab is served in Singaporean cuisine. It is made with hard-shell crabs, and fried 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.[1]
See also[edit]
References[edit]
- ^ Long Beach Seafood Restaurant » About Us Archived 13 February 2013 at the Wayback Machine
 | Wikimedia Commons has media related to Black pepper crab. |
 | This meat-related article is a stub. You can help Wikipedia by expanding it. |
 | This Singapore-related article is a stub. You can help Wikipedia by expanding it. |
Tags
FOODS