Black Pepper Crab Legs
Succulent crab legs sautéed in a rich butter and black pepper sauce, infused with garlic and onion. Perfectly seasoned and ready to serve straight from the pan.
Ingredients
- 1 tablespoon black pepper
- 4 tablespoons melted unsalted butter
- 3 cloves garlic, crushed
- 1/8 small onion, chopped
- 1 kilo crab legs
- 1 tablespoon oyster sauce
- ½ tablespoon sugar
- 2 tablespoons water
- Salt, to taste
Method
- Coarsely crush black peppercorns.
- Carefully separate crab legs for ease of eating. For flavour infusion, prick holes through the shell with a knife.
- Heat a wok with butter hot enough not to burn.
- Sauté onion and garlic for around a minute, then add black pepper.
- Once fragrant, add crab and stir to mix.
- Add oyster sauce, sugar, and water; stir to combine.
- Reduce heat and cover. Cook until the crab is bright red (or heated through for pre-cooked crab).
- Add more water if the pan gets too dry.
- Season with salt to taste.
- Serve immediately with the sauce from the pan.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Serves: 4
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