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| Traditional way of catching mud crab |
Black pepper mud crab very synonyms with little island of Singapore. It is tasty, delicious, and gain more and more preferences from chili crab due to its non messy and convenience to dine in. It is simple to make. Living near the mangrove, fresh supply of mud crab is not an issue if one's are hardworking enough to hunt the crab in knee deep mangrove mud. Best time to search for mud crab burrow is when the tide is low and the burrow exposed. Using a traditional method of search and dig which I already used to since my younger year, it is a must activity when I am at my hometown. There is nothing more rewarding than having freshly caught succulent mud crab. Today, I prepared my version of baked black pepper mud crab. Below are the recipe. Lurid red color of mud crab signify it is cooked
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| Lurid red color of mud crab signify it is cooked |
- 2 medium sized mud crab
- 2 tbs of ground black pepper
- 2 large shallot, roughly sliced
- 2 clove of garlic, crushed
- Handful of spring onion, cut into 2-3cm length
- Salt for seasoning
- 2 tbs cooking oil
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| It is done and ready to be served |
- Clean the crabs by removing the carapace, lifting it from sides. Throw away the gill and the abdominal cover underneath. Crack the large claw of from crab meat using back of knife or a cleaver.
- In a ceramic earthenware, heat up an oil, saute sliced shallot, garlic and spring onion along with coarsely ground black pepper.
- Add the crab pieces into the pot and mix well with shallot, spring onion and black pepper. Season with salt as your preference.
- Transfer the pot into preheated oven, cook in 300'c for 10 minutes.Voila, you already have your own baked black pepper mud crab
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