By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Salt and pepper crab is the Cantonese restaurant classic that's been on Hong Kong dim sum menus for decades. Whole crab cracked into pieces, dusted with cornflour, deep-fried, then tossed with garlic, chilli, salt, white pepper, and Sichuan peppercorns. Eaten with hands.
Key Takeaways
- Use whole live Cornish brown crab, around 1.2kg
- Crack the shells before frying for sauce penetration
- Sichuan peppercorns are non-negotiable
- Toss seasonings with chilli oil at the end
- Eat hands-on with bibs and napkins
The Ingredients
Serves 2-3
For the crab:
- 1 whole live Cornish brown crab, around 1.2kg, dispatched and split by fishmonger
- 100g cornflour
- 1 litre neutral oil for frying
For the seasoning:
- 4 garlic cloves, finely sliced
- 2 fresh red chillies, finely sliced
- 4 spring onions, white parts finely sliced
- 1 tbsp Sichuan peppercorns, lightly crushed
- 2 tsp fine sea salt
- 1 tsp white pepper
- 1 tbsp shaoxing wine
- 2 tbsp neutral oil
For finishing:
- 4 spring onions, green parts finely sliced
- A small handful of fresh coriander
- 1 lime, cut into wedges
The Method
Step 1: Prep the Crab
Have the fishmonger dispatch and split the crab. Crack claws gently with the back of a heavy knife. Pat all pieces completely dry.
Step 2: Coat in Cornflour
Toss crab pieces in cornflour. Shake off excess.
Step 3: Deep-Fry
Heat oil to 180C in a deep heavy pan. Fry the crab in batches for 4 minutes until shells are crispy and meat is opaque. Lift onto kitchen paper.
Step 4: Stir-Fry Seasonings
Heat 2 tbsp oil in a wok over high heat. Add garlic, chilli, spring onion whites, and Sichuan peppercorns. Stir-fry 30 seconds until aromatic.
Step 5: Toss the Crab
Add the fried crab to the wok. Add salt, white pepper, shaoxing wine. Toss vigorously for 90 seconds until everything is coated and the wine has evaporated.
Step 6: Plate and Serve
Tip onto a serving platter. Scatter green spring onion tops and coriander. Add lime wedges. Serve with bibs, finger bowls, and napkins.
Tips
Dry crab fries crispy. Wet crab fries soggy. Pat completely dry.
Sichuan peppercorns matter. The numbing tingle is part of the dish. Don't substitute black pepper.
Fry hot. 180C minimum. Lower temperatures produce greasy crab.
Eat with hands. Knife and fork ruins the format.
Variations and Pairings
With caviar topping: Add a small spoon of Wild Salmon Roe on the side as textural contrast.
Black pepper version: Replace some of the white pepper with crushed black pepper for the Singapore-style variation.
With prawns: Adapt the technique with 600g of large prawns for an easier version.
Wine pairing: A chilled Riesling or Asian beer.
For more Asian crab dishes, see our Singapore chilli crab and crab fried rice recipes.
Frequently Asked Questions
What's special about Sichuan peppercorns?
They produce a numbing tingle (málà sensation) that's distinct from heat. Essential for proper Cantonese salt and pepper dishes.
Can I use frozen crab?
Live or freshly killed gives the best result. Frozen pre-cooked crab works but the texture is less ideal.
How spicy?
Adjustable. 2 chillies is moderate. 4 chillies is properly spicy.
Why crack the shells before frying?
The seasoning needs to penetrate to the meat. Whole shells just season the surface.
Further Reading
Salt and pepper crab on a Saturday night with a cold beer is one of those communal meals that turns dinner into an event. Discover Beleaev's caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
447706084493
