Anolon Academy

Black pepper mud crab

By Chef Adam D’Sylva


  • 1 whole fresh mud crab
  • Sauce:
  • 2 tblspn vegetable oil
  • 250g butter
  • 1 tlbspn cater sugar
  • ½ cup freshly crushed black peppercorns
  • 3 cloves garlic, sliced
  • 1 knob ginger, julienned 
  • 2 Red banana chillis, julienned
  • 100 ml chicken stock
  • 2 tblspn oyster sauce
  • 1 1/2tblspn healthy boy soy sauce
  • Coriander and lime to garnish


Have all ingredients prepared and ready to go as it is a fast process that requires attention.

To clean crab: turn crab upside down, open the tail and place your thumb between the body and head, pull apart to separate the two. Remove gills and clean the cavity of the body, rinse under running water to remove any excess guts.
Clean one crab shell and reserve for presentation.

First cut crab in half, down the middle then again evenly between the legs.
Using the top of your chef’s knife, crack the claws. This allows the sauce to penetrate the flesh. Steam crab for 4 minutes. 

Heat wok, add oil then black pepper, garlic, ginger and chilli. Fry for 30 seconds until fragrant. Add chicken stock, oyster sauce, soy sauce and sugar. Check for correct balance of sweet and salty.

Add butter, stirring vigorously to emulsify the butter and liquid, until it coats the back of the spoon.   

Then add crab and toss until it is nicely coated with the sauce. Arrange neatly in a bowl, garnish with coriander leaves and a lime cheek. Place crab shell atop and serve with steamed jasmine rice.

Serves 4