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Black pepper crab halves in glossy dark sauce on a wooden board with garlic egg noodles and green onions

Black Pepper Crab with Garlic Noodles

Wok-fried crab in a cracked black pepper and oyster sauce glaze, served over butter-tossed garlic egg noodles.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

For the black pepper crab
  • 1.5 kg Dungeness or blue crab, cleaned and halved ask fishmonger to clean and halve
  • 2 tbsp whole black peppercorns, coarsely cracked
  • 60 g unsalted butter divided into 2 additions
  • 5 garlic cloves, minced
  • 1 tbsp fresh ginger, minced
  • 3 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tsp sugar
  • 60 ml chicken stock or water
  • 2 tbsp neutral oil (such as vegetable oil)
For the garlic noodles
  • 300 g dried egg noodles or fresh egg noodles cook until just shy of done
  • 30 g unsalted butter
  • 3 garlic cloves, minced
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • 2 stalks sliced green onions for finishing
  • 1 tsp white sesame seeds optional, for garnish

Method
 

Prep
  1. Crack peppercorns in a mortar to a coarse, uneven grind - aim for rough chunks, not powder.
  2. Pat crab pieces dry with paper towels on all sides.
  3. Bring a large pot of salted water to a boil. Cook egg noodles for 1 minute less than package instructions. Drain and toss with sesame oil to prevent sticking. Set aside.
Cook the black pepper crab
  1. Heat a wok over high heat until smoking. Add 2 tbsp neutral oil and swirl to coat.
  2. Add crab pieces cut-side down in a single layer. Sear for 2 to 3 minutes until the underside shows some color, then flip each piece.
  3. Push crab to the sides of the wok. Add 30 g butter to the center. Once melted and foaming, add garlic, ginger, and cracked peppercorns. Stir-fry for 60 seconds until fragrant.
  4. Pour in oyster sauce, dark soy, light soy, sugar, and chicken stock. Toss everything together to coat the crab pieces evenly.
  5. Cover with a lid and cook for 5 to 6 minutes on high heat, tossing once halfway, until the shell is fully orange-red and crab meat is opaque at the joints.
  6. Remove the lid. Add the remaining 30 g butter off direct heat and stir until the sauce turns glossy and clings to the shell. Transfer crab to a platter.
Finish the garlic noodles
  1. Without washing the wok, reduce heat to medium-high. Add 30 g butter to the residual pan drippings.
  2. Add 3 minced garlic cloves. Stir-fry for 30 seconds until fragrant and just starting to turn golden at the edges.
  3. Add the drained noodles and 1 tbsp light soy sauce. Toss continuously for 2 minutes until noodles are coated in the garlic butter and heated through.
  4. Plate noodles alongside or under the crab. Garnish with sliced green onions and sesame seeds if using. Serve immediately.

Notes

If the pepper sauce tightens too much before serving, a tablespoon of warm stock loosens it back to a coating consistency without breaking the butter.