1.

Shop for the special sauce for Singapore Black Pepper Crab and use one packet at a time.

2.

Larger sized sea crabs of all types are suitable for black pepper crabs, such as bread crabs, green crabs, king crabs, pike crabs, etc. Bread crabs are used here. Fresh live sea crabs are best, if frozen sea crabs need to be thawed. A packet of 2 servings of black pepper sauce is recommended with 1.5~2 pounds of sea crabs.

3.

After brushing the sea crabs, remove the triangular crab navels and then open the crab caps. Bread crabs or green crabs have very hard shells, and it's also difficult to open the caps from the back, so you can try to break them open from the side. Break off the crab pincers, then remove the crab gills that look like chrysanthemum petals on both sides, and also remove the crab intestines, stomach and heart, after which rinse all parts clean and chop the body parts into four or six large pieces.

4.

The hardest parts, such as the crab pincers, can be smashed with the back of a knife to make the crab more flavorful when burned and easier to eat.

5.

Soak the crab in cooking wine for 5 minutes while preparing a small bowl of cornstarch. Puff some cornstarch on the chopped cut side of the crab, which will prevent the crab meat from falling apart and lock in the juices.

6.

The crab yolks in the crab lids will easily flow out during the roasting process, so pounce on the cornstarch as well.

7.

Start a frying pan, turn the heat to medium when the oil is hot, put the crab in the frying pan to fry properly for a while, lightly cooked.