• Skip to main content
  • Skip to primary sidebar

Wok and Kin logo

  • About
  • Asian Pantry Ingredients
    • Herbs & Aromatics
    • Vegetables and Leafy Greens
    • Dehydrated, Cured and Preserved Ingredients
    • Dry Spices
    • Everything You Need to Know About Asian Noodle Types
    • Sauces & Oils
  • Recipes
    • Appetisers
    • Chicken
    • Pork
    • Beef
    • Seafood
    • Egg
    • Vegetables
    • Vegetarian
    • Rice
    • Noodles
    • Noodle Soup
    • Soup
    • Dessert
    • Sauces
    • Drinks
    • How-To’s
    • Asian-Inspired Holidays
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
    • Appetizers
    • Chicken
    • Pork
    • Beef
    • Seafood
    • Egg
    • Vegetables
    • Vegetarian
    • Rice
    • Noodles
    • Noodle Soup
    • Soup
    • Dessert
    • Sauces
    • Drinks
    • How-To’s
    • Asian Holiday Recipes and Menus
  • Asian Pantry Ingredients
    • Herbs & Aromatics
    • Vegetables and Leafy Greens
    • Dehydrated, Cured and Preserved Ingredients
    • Dry Spices
    • Everything You Need to Know About Asian Noodle Types
    • Sauces & Oils
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Seafood » Black Pepper Butter Crab with Egg Noodles (黑椒牛油蟹生麵)

    Published: Sep 1, 2022 · Last Modified: Jan 13, 2023 by Jeannette ·

    Black Pepper Butter Crab with Egg Noodles (黑椒牛油蟹生麵)

    Pin19
    Share
    Yum
    Email
    Jump to Recipe Print Recipe
    Close up of Black Pepper Butter Crab with Egg Noodles.
    Black Pepper Butter Crab with Egg Noodles on a plate.
    Black Pepper Butter Crab with Egg Noodles on a plate next to a dish of butter and spring onions.

    Dad’s Black Pepper Butter Crab with Egg Noodles is THE celebration dish! It’s exactly as the name promises – buttery and elevated with a gentle peppercorn heat. There may be a debate as to whether the slurp-worthy noodles or the finger lickin’ crab is the best part, so make it this weekend and decide for yourself!

    For another restaurant favorite, check out Dad’s XO Claypot Crab with Vermicelli (金沙粉絲蟹煲)!

    Close up of Black Pepper Butter Crab with Egg Noodles.

    A hands-on experience for everyone

    Dad’s Black Pepper Butter Crab with Egg Noodles is all about the noodle slurp and the messy (but incredibly fun) seafood eating experience. It’s also a restaurant experience that you can now bring home to your family!

    In our Chinese-Vietnamese household, we don’t often cook with butter (since there’s always an oil with a high smoking point for all our favorite stir fries, deep fries and sauces). But ever since learning a few new restaurant recipes, the ingredient has been in regular in our fridge.

    Why the sudden change, you ask?

    Not only is it quick and phenomenal on toast, but butter’s also a fantastic way to add a subtle creaminess to a dish – Dad’s Black Pepper Butter Crab with Egg Noodles is no exception!

    Once cooked into the sauce, it thickens and creates a glorious gloss over the noodle strands. Pair that with the delicate sweetness of fresh crabs and you have a finger lickin’ experience that’s worth getting your hands dirty for!

    How do you tell the difference between female and male crabs?

    A male and female crab labelled with their gender.

    When Dad bought the seafood for his Black Pepper Butter Crab with Egg Noodles, he opted for a male and female. He explained that females have roe/eggs (which is a delicacy in itself) while males have more meat.

    So when he sets his mind to cook a crab dish, Dad often likes to get one of each gender. That way, you’ll get a balance of both flavor and meat.

    There’s a very quick way of telling the difference between the male and female. On the underside of the shell, the female crab will have a round shape where the abdomen is. The male, on the other hand, will have a sharp ‘V’.

    You can choose either based on personal preference, but both will work well in this noodle dish!

    Black Pepper Butter Crab with Egg Noodles on a plate.

    Why this recipe works

    • Crushing whole peppercorns keeps the peppery fragrance subtle without it being too overwhelming.
    • Using fresh crabs means the flavor is light and naturally sweet.
    • Searing the egg noodles beforehand makes them crispy so they don’t get soggy quickly.

    What you’ll need

    For the seafood and noodles

    A bowl of crab pieces, spring onion segments and chopped coriander along with dishes of potato starch and oil next to a bag of egg noodles.

    About the ingredients

    We use egg noodles for this dish, but you can opt for your favorite noodle. Just keep in mind that different varieties will require different cooking times.

    When preparing the crab, we ask the seafood monger to cut it up for us. Then take it straight home and start cooking as soon as you can to maintain its freshness.

    Alternatively, you can try cleaning and cutting it on your own using the guide from Nagi at RecipeTin Eats.

    For the sauce

    Dishes of black peppercorns, chicken bouillon powder, sliced garlic, oil, salt, sugar and butter alongside a bowl of sliced onion and a measuring jug of water.

    About the peppercorns

    We use whole black peppercorns, which are different to the red ones you’d use in a Sichuan Garlic Chili Oil or the green ones for a Mapo Tofu (麻婆豆腐) or Saliva Chicken (口水鸡).

    The black ones are much less intense in flavor compared to their red and green counterparts, which is why we like to use them for soups with a simple taste profile.

    How to make this recipe

    Egg noodles in water in a pot.

    Fill up a pot of water and bring it to a boil. Put the egg noodles in to cook for 5 minutes or until al dente.

    Drain, then run under cold water to slow down the cooking process and let it drip dry in a colander.

    Pounded black peppercorns in a mortar.

    Use a mortar and pestle to pound the peppercorns until they’ve all split open. Leave them aside for later.

    Crab pieces in a pot of bubbling oil.

    Lightly coat the crab pieces in potato starch, then heat up a pot of oil until hot and add the crab pieces in. Leave the carapace (the head or lid of the shellfish) out of the frying.

    Let the pieces cook for 5 minutes or until just starting to cook.

    Fried crab pieces in a bowl with a metal spider ladle in it.

    Transfer them into a bowl for later.

    Egg noodles frying in a pan.

    In a wok or pan, turn the heat up to high and pour 4 tbsp cooking oil in. Lower the heat to medium and add the noodles in, spreading them out across the surface of the pan or wok.

    Note: The thinner the noodle layer, the quicker it will cook and crisp up.

    Let it sear for 5 minutes or until crispy on the underside, then flip and repeat the searing until both sides are a golden brown. Transfer onto a serving plate.

    Sliced onions cooking in a pan.

    Heat up the wok on high heat again and pour 2 tbsp oil in, followed by the butter. Turn the heat down to medium and throw in the onion and garlic. Let it cook for 2 minutes.

    Sliced onion and black peppercorns in a pan.

    Season the aromatics with the salt, sugar, crushed black pepper and chicken bouillon powder.

    Sliced onion in a sauce.

    Bring the heat up to high and pour the water in.

    Crab pieces in a pan with sauce.

    As soon as the sauce boils, add the cooked crabs in and give them a toss until every piece is coated. Let them cook for another 5 minutes or until just cooked.

    Add the long spring onion segments into the sauce to cook for 30 seconds.

    Black Pepper Butter Crab with Egg Noodles on a plate.

    Transfer the cooked crabs and sauce onto the noodles then garnish with the coriander and chopped spring onions.

    Serve immediately as is!

    Recipe FAQs

    Can I use frozen crab meat instead?

    For this recipe, I wouldn’t recommend it. It will have a different texture and consistency altogether. However, if that’s all that’s available, then you can certainly try it.

    Why are my noodles soggy?

    As soon as a strand touches the sauce, they’ll start the process of becoming soft and eventually soggy. Keep the sauce separate from the cooked strands until you’re ready to serve.

    Can I skip the black pepper?

    Definitely! If you’re not a fan of that flavor, just keep it out. However, the dish will then take on a stronger buttery kick because it won’t have the peppercorns to balance it out.

    Tips for the best results

    • Fry the noodles in batches. If the layer you make in the wok is too thick, frying it in two batches will help to keep the crisp.
    • Use hot oil when frying the crabs. This will prevent overcooking as you’ll take the pieces out quickly.
    • Sear the noodles until crispy. Keep in mind that as soon as the sauce goes on it, it will immediately start to soften.
    Black Pepper Butter Crab with Egg Noodles on a plate next to a dish of butter and spring onions.

    Make it a feast!

    Our family loves to have celebratory banquets and Dad’s Black Pepper Butter Crab with Egg Noodles pairs well with these favorites:

    • Seafood Rolls and Steamed Oysters with Ginger and Shallots are a must-have starters for our banquets.
    • Pair the simple flavors of Dried Scallop and Egg White Fried Rice (瑤柱蛋白炒飯) with Fried Pork Ribs with Black Vinegar (鎭江排骨) and Crispy Rainbow Beef (牛柳丝).
    • Stir Fried Pea Shoots with Garlic is a great way to cleanse the palette.
    • Get festive with Grandma’s Fish Maw Soup.
    • Dinner isn’t complete without a serving of Red Bean Dessert Soup (红豆汤)!

    Want more home cooked recipes?

    Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!

    Close up of Black Pepper Butter Crab with Egg Noodles.

    Black Pepper Butter Crab with Egg Noodles (黑椒牛油蟹生麵)

    Black Pepper Butter Crab with Egg Noodles is exactly as the name promises - buttery and elevated with a gentle peppercorn heat!
    No ratings yet
    Print Pin Rate
    Prep Time: 45 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour 25 minutes
    Servings: 6
    Calories: 499kcal
    Author: Jeannette

    Equipment

    • Colander
    • Mortar and pestle

    Ingredients

    For The Seafood And Noodles

    • 375 g / 0.8 lb egg noodles (1 small packet)
    • 2 crab
    • 4 tbsp potato starch (or enough to just coat the crabs)
    • spring onion/shallot (finely chopped and/or cut into long segments; for garnishing)
    • coriander (roughly chopped; for garnishing)
    • 4 tbsp oil (for the noodles)
    • oil (for frying the crabs)
    • water (for cooking the noodles)

    For The Sauce

    • 80 g / 0.18 lb unsalted butter
    • 5 cloves garlic (thinly sliced)
    • 1 onion (cut into strips)
    • 1 tsp salt (or to taste)
    • 1 tsp sugar (or to taste)
    • 1 tbsp chicken bouillon powder
    • 1 tbsp black peppercorn
    • 1 US cup water
    • 2 tbsp oil

    Instructions

    • Fill up a pot of water and bring it to a boil. Put the egg noodles in to cook for 5 minutes or until al dente.
    • Drain, then run under cold water to slow down the cooking process and let it drip dry in a colander.
    • Use a mortar and pestle to pound the peppercorns until they've all split open. Leave them aside for later.
    • Lightly coat the crab pieces in potato starch, then heat up a pot of oil until hot and add the crab pieces in. Leave the carapace (the head or lid of the shellfish) out of the frying.
    • Let the pieces cook for 5 minutes or until just starting to cook.
    • Transfer them into a bowl for later.
    • In a wok or pan, turn the heat up to high and pour 4 tbsp cooking oil in. Lower the heat to medium and add the noodles in, spreading them out across the surface of the pan or wok.
      Note: The thinner the noodle layer, the quicker it will cook and crisp up.
    • Let it sear for 5 minutes or until crispy on the underside, then flip and repeat the searing until both sides are a golden brown. Transfer onto a serving plate.
    • Heat up the wok on high heat again and pour 2 tbsp oil in, followed by the butter. Turn the heat down to medium and throw in the onion and garlic. Let it cook for 2 minutes.
    • Season the aromatics with the salt, sugar, crushed black pepper and chicken bouillon powder.
    • Bring the heat up to high and pour the water in.
    • As soon as the sauce boils, add the cooked crabs in and give them a toss until every piece is coated. Let them cook for another 5 minutes or until just cooked.
    • Add the long spring onion segments into the sauce to cook for 30 seconds.
    • Transfer the cooked crabs and sauce onto the noodles then garnish with the coriander and chopped spring onions.
    • Serve immediately as is!

    Notes

    • Fry the noodles in batches. If the layer you make in the wok is too thick, frying it in two batches will help to keep the crisp.
    • Use hot oil when frying the crabs. This will prevent overcooking as you'll take the pieces out quickly.
    • Sear the noodles until crispy. Keep in mind that as soon as the sauce goes on it, it will immediately start to soften.
    • Females crabs have roe/eggs while males have more meat. On the underside of the shell, the female crab will have a round shape where the abdomen is. The male, on the other hand, will have a sharp 'V'.
    • You can opt for your favorite noodle. Just keep in mind that different varieties will require different cooking times.
    • We ask the seafood monger to cut it up for us. Then take it straight home and start cooking as soon as you can to maintain its freshness.
    • Alternatively, you can try cleaning and cutting it on your own using the guide from Nagi at RecipeTin Eats.
    • We use whole black peppercorns, which are different to the red and green ones.

    Nutrition

    Calories: 499kcal | Carbohydrates: 53g | Protein: 10g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 608mg | Potassium: 271mg | Fiber: 3g | Sugar: 3g | Vitamin A: 382IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 2mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

    Join the family!

    Share the love:

    • Click to share on Pinterest (Opens in new window)
    • Click to share on Facebook (Opens in new window)
    • Click to share on Twitter (Opens in new window)
    « Steamed Lemongrass Pork With Shrimp Paste
    Gà Xào Sả Ớt (Spicy Lemongrass Chicken) »

    Reader Interactions

    Leave A Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Let’s be Friends

    • Instagram
    • Pinterest
    • Facebook
    • Twitter

    Lunar New Year Food Guides!

    Plates and bowls of Lunar New Year dishes.

    Lunar New Year Recipes and Menus

    Bowls of noodles soups and plates of appetizers for Asian holidays.

    Asian Holiday Recipes and Menus

    Trays and jars of ribbons, lemongrass blends and dried goods.

    25 DIY Asian Edible Gifts

    Reader Favorites

    Ham Sui Gok on a board with chopsticks, tea and dishes of chili sauce and spring onions

    Ham Sui Gok (Fried Glutinous Rice Dumplings 咸水角)

    Braised Abalone with Mushrooms in a pot surrounded by a teapot, teacups with tea and a dish of mushrooms

    Braised Abalone with Mushrooms (红烧鲍菇)

    Chicken curry and noodles in a bowl

    Vietnamese Chicken Curry (Cà Ri Gà)

    Chicken rice in a rice cooker with a wooden spoon

    Rice Cooker Chicken and Mushroom Rice

    Sichuan Garlic Chili Oil in a bowl with a wooden spoon next to it.

    Sichuan Garlic Chili Oil

    Grilled pork chops with spring onions on a plate with tomatoes, cucmbers and fish sauce

    Sườn Nướng (Vietnamese Grilled Pork Chops)

    As Featured On

    Wok & Kin

    About

    Contact

    Privacy Policy

     

    • Instagram
    • Pinterest
    • Facebook
    • Twitter

    Food Lovers

    Recipe Index

    Things We Love

    Subscribe

     

    Copyright © 2023 · Brunch Pro Theme on Genesis Framework · WordPress · Log in