The Pepper Glaze
A top-tier version uses freshly cracked black peppercorns, not just powder. This creates a coarse, aromatic crust that clings to the shell. The sauce should be buttery and slightly caramelised, delivering a heat that warms the throat rather than burning the tongue.
The Sweet Meat Contrast
Because the sauce is so bold, the crab must be fresh. The meat should be firm and pull away from the shell in large chunks. If the meat is mushy or sticks to the shell, the crab wasn't at its best. It is a messy, hands-on experience that is worth every stain on your fingers.
Quick answers
- Is it spicier than Chilli Crab?
- It has a different kind of heat. It is a sharp, peppery bite rather than a chilli-based burn. Many find it more intense but less lingering.
- Do I need buns for this?
- Unlike Chilli Crab, there isn't much sauce to dip. You can still order mantou, but they won't be as essential here as they are for the gravy-heavy version.