Rock crab sections was on sales at my local supermarket recently. I couldn't miss this sales and bought 2 lb. to fry at home. The crabs sold here were all cooked and frozen. So, basically I just defroze it and then stir-fry it again. I do find the live ones or uncooked ones at the Asian supermarket, but I hardly go for that because then I would have to kill it and clean it. Thus I always go for the easiest I guess.
Anyway, I loved black pepper crabs. I had it at my friend's house many years ago, seem like a Singaporean dish at that time as well as Chili's crabs. Strange that we don't have this dish in the Chinese restaurants here. All they have are steamed, ginger scallion, chili garlic white pepper, and XO sauce. They might have butter cream but I am not too sure.
- 2 lb. of rock crab sections
- Ginger slices
- Cut scallions
- 1 packet of black pepper seasonings
- 1 Tbsp. of butter
1. Heat up the wok. When heated, add in cooking oil. When hot, add in the ginger and scallion, stir-fry until fragrant, add in the crabs. Stir-fry until fragrant.
2. Add in the black pepper seasonings and butter. Coat well and stir-fry until the crabs are heated through. Serve hot.