YIf you’re in Singapore and you want crab, it’s either Black Pepper Crab or Chilli. I did a terrific simple Chilli Crab in The Great Aussie Barbie Cookbook, and a lovely complex one in The Great Aussie Asian Cookbook, so let’s have a crack at Black Pepper Crab for a change. It’s a surprisingly straightforward dish, with ginger, garlic, dark and light soy, oyster sauce and, of course, the pepper – nothing exotic at all. If you were in Singapore, there’s a good chance the crab would be deep-fried as the first stage of cooking, but we’ll go for a slightly healthier approach. Don’t forget to select heavy crabs – the ones with plenty of meat in them. – see below.