Black Pepper Crab with Baltic Twist

Ingredients

In this Baltic adaptation of Black Pepper Crab, we incorporate Baltic spices and flavors to give the dish a unique twist. The original Singaporean recipe is known for its bold black pepper sauce, and we enhance it with Baltic spices to add depth and complexity to the flavor profile. Additionally, we use fresh Baltic crab, which has a slightly different taste and texture compared to the crabs commonly used in Singaporean cuisine. We alse have the original recipe for Black Pepper Crab, so you can check it out.

• 2 live Baltic crabs (approximately 1 kg / 2.2 lbs each) 2 live Baltic crabs (approximately 1 kg / 2.2 lbs each)
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons black peppercorns, coarsely ground 2 tablespoons black peppercorns, coarsely ground
• 1 tablespoon Baltic spice blend (a mix of caraway seeds, dill, and juniper berries) 1 tablespoon Baltic spice blend (a mix of caraway seeds, dill, and juniper berries)
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 cup chicken or vegetable broth 1 cup chicken or vegetable broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 2g)
• Carbohydrates: 10g (Sugar: 4g)
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Prepare the crabs by cleaning and cracking them, removing the top shell and gills. Cut each crab into quarters.
2. 2.
   Heat the vegetable oil in a large wok or skillet over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent.
3. 3.
   Add the coarsely ground black peppercorns and Baltic spice blend to the wok. Stir-fry for a minute to release the flavors.
4. 4.
   Add the crab quarters to the wok and stir-fry for 2-3 minutes, coating them evenly with the spices.
5. 5.
   In a small bowl, mix together the oyster sauce, soy sauce, sugar, and chicken or vegetable broth. Pour the mixture over the crabs in the wok.
6. 6.
   Increase the heat to high and bring the sauce to a boil. Reduce the heat to medium-low and simmer for 8-10 minutes, or until the crabs are cooked through and the sauce has thickened slightly.
7. 7.
   Transfer the Black Pepper Crab to a serving dish and garnish with fresh cilantro. Serve hot.

Treat your ingredients with care...

• Baltic spice blend — The Baltic spice blend can be made by combining equal parts caraway seeds, dill, and crushed juniper berries. If you can't find juniper berries, you can substitute them with a small amount of ground coriander.

Tips & Tricks

• To enhance the smoky flavor, you can briefly grill the crab quarters before stir-frying them with the spices.
• Adjust the amount of black pepper and Baltic spice blend according to your spice preference.
• Serve the Black Pepper Crab with steamed rice or crusty bread to soak up the flavorful sauce.
• If fresh Baltic crabs are not available, you can use other types of crab such as Dungeness or Blue crab.

Serving advice

Serve the Baltic-Inspired Black Pepper Crab as the main course of a seafood feast. Place the crab quarters on a large platter, drizzle the sauce over them, and garnish with fresh cilantro. Serve with steamed rice or crusty bread on the side.

Presentation advice

For an elegant presentation, arrange the crab quarters on individual plates, ensuring that the vibrant black pepper sauce is visible. Garnish with a sprig of fresh cilantro and serve with a side of steamed rice or bread.