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2 mangrove crabs, 1 lime, 1.5T black pepper corns, 2T oil.

some salt.


1. Put each crab on the counter with its back facing down; Insert a knife through its abdomen and hold it till the crab has stopped moving; Remove the reeds/strings; Separate the carapace from its body by lifting it; Discard the gills, the guts and the gizzard in the lower center part of carapace; Scrub the crab with a small brush to discard the dirt; Rinse and drain; Keep the carapace in whole; Wipe dry; Sprinkle with some seasonings.
2. Heat a dry skillet over a high heat; Turn to a low heat; Add 1.5T black pepper corns; Stir-fry over a low heat till fragrant; Turn off the heat; Transfer to a motar and pestle; Grind.
3. Rinse a lime; Drain; Cut into halves; Squeeze the lime over the crabs.
4. Add 2T oil into a skillet; Heat over a high heat; Add the crabs and an half of the black pepper from the step 2; Stir-fry over a high heat for 5 minutes; Add the remaining black pepper from the step 2; Stir-fry over a high heat for another 4 minutes; Turn off the heat; Arrange on serving plates.