Peppercrab on plate, from Hitra, Trøndelag
Peppercrab on plate, from Hitra, Trøndelag
Head chef at Ansnes Brygger restaurant at Hitra in Trøndelag

RECIPE:
Pepper crab
from Hitra

An explosion of flavours!

This dish is worth getting your hands dirty for.Crack it open and devour the delicious flavours!

Learn how to make pepper crab from an expert Hitra chef, Ola Sirus Skjåk-Bræk at Ansnes Brygger. You are guaranteed to impress your dinner guests with his recipe, below.

Ingredients:

1.5 kg crab claws, cracked

Coriander leaves

Sauce

100 ml sugar

100 ml white wine vinegar

100 ml neutral cooking oil

75 ml ketjap manis sauce

75 ml soy sauce

50 ml oyster sauce

1 clove garlic

2 chillies, roughly chopped

80g ginger, roughly chopped

Pepper butter

4 tbsp black pepper grains, roughly crushed

4 tbsp good butter

Source: Ansnes Brygger

Method:

Pepper sauce:

1. Place all the pepper sauce ingredients into a saucepan and bring to the boil while stirring.

2. Reduce the sauce by 30%. Next, blitz the mixture in a blender to make a thick sauce.

Pepper butter:

1. Toast pepper in a dry pan on medium heat until the oil is extracted. Roughly crush the pepper with a mortar. Melt the butter and add the crushed pepper. Simmer on low heat for 5 minutes.

2. Add the pepper butter to the thick pepper sauce and bring to the boil before pouring the mixture over the cracked crab claws.

3. Use a wok or place the dish in the oven to heat the crab claws. Garnish the pepper crab with chopped coriander leaves before serving.

Enjoy!

Crab at the menu at Ansnes Brygger at Hitra
The Head Chef at Ansnes Brygger preparing scallops in the kithcen

You can make pepper crab with any type of crab claws. But for an authentic experience, taste it at Ansnes Brygger, or look for Hitra crab in well-stocked supermarkets in Norway ... or France!

You see, the Hitra crab is not like any other crab, and that's why it is exported around the globe– and served at the finest gourmet restaurants from Dubai to San Francisco.

The crab thrives in these waters off Hitra in Trøndelag, with oxygen-rich seawater and ideal temperatures providing the very best conditions for crabs to grow big and meaty.

The quality is at its peak in late summer and autumn!

Discover why foodies from all over the world are flocking to the Trøndelag coast!

Enter seafood heaven

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Millions of people around the world regularly enjoy seafood from Norway.

Shellfish feast of crab, shrimp and crayfish at Ansnes Brygger restaurant at Hitra island in Trøndelag
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