• Mud Crab(s)
  I used about 1 kg.
   
• 1 small onion (finely chopped).
   
• I teaspoon chopped garlic.
   
• 1 teaspoon chopped ginger.
   
• 2 tablespoons of Black Pepper (coarsely ground).
   
• 2 tablespoons Shaoxing wine (optional).
   
• 2 tablespoons Oyster Sauce.
   
• 1 table spoon Dark Soy Sauce (or more if a darker end result is desired).
   
• A knob of butter.
   
• 1 teaspoon of cornflour.
   
• A sprig or two of Curry leaves.
   
• Julienned Red Chilli (optional).
   
• Condiments.

• Clean the crabs and cook them.
   
  • If steamed, do them whole and quarter them after cooking.
     
  • If fried, quarter the crabs and then fry.
     

  OR you may prefer not to cook them at this stage but later when the Black Pepper gravy is ready.
  In this case, quarter the crab(s) and set aside.
   

• Heat up a generous amount of cooking oil.
   
• Add a knob of butter to the oil.
   
• Add the finely chopped onion.
  Fry them until they are at least translucent.
   
• Add the chopped garlic, quickly followed by the Curry Leaves.
   
• Fry for a few minutes.
   
• Now add the oyster sauce, Dark Soy Sauce, and Shaoxing wine (if used).
   
• Fry for a few minutes to develop the flavours.
   
• Add an amount of hot water to bring the volume to that which will be sufficient for your desired amount of gravy for the dish.
  Remember that the dish is on the dry side and so not a lot of water needs to be added.
   
• To thicken the gravy, combine 1 heaped teaspoon of cornflour with some cold water to make a slurry and then dribble this into the cooking sauce while it is being stirred.
  Check the resultant sauce for desired thickness.
  Adjust with more slurry or water until you get the thickness to point.
   
• Add condiments to taste.
  This can be stock powder, MSG, sliced chilli, and some sugar to balance the spiciness.
  Salt will probably not be needed as the Oyster and Soy sauce should be plenty salty.
   
• To the boiling gravy thus prepared, add your crab pieces and cook until they are warmed (or cooked if added raw) through and well-coated with gravy.
   
• When the crab is cooked, pick out pieces and arrange on your serving plate.
  Then take the gravy which remains in your cooking pan and pour the gravy over the crab on the plate.
   
• I chose to coarsely grind Black Pepper over the assembled crab as a final touch.
   

ENJOY!