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Black pepper crab

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Black pepper crab is one of the two most popular ways that crab is served in Singapore. It is made with hard-shell crabs, and cooked in a thick gravy made with black pepper. The creation of Singapore's black pepper crab is attributed to Long Beach Seafood Restaurant in 1959. The black pepper crab is liked by many locals and foreign tourists over the chilli crab because of its drier and fragrant pepperish nature. It is becoming very popular to mix the pepper crab with a fresh jackfruit sauce. It has, however, not made it into the nomination list for Singapore's National Food.

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