Soft-Shell Crabs au poivre Recipe

Serves two.
4 medium soft-shell crabs
2 ounces brandy
juice of 1/2 lemon
1 tablespoon soft butter
1 1/2 cup whipping cream
1 teaspoon chopped chives

Place half the butter in a warm saute pan and melt. Place soft-shell crabs in pan, shell-side down. When they turn red, turn over. Add brandy, pepper and whipping cream and cook over medium heat until crabs are firm. Remove crabs and place on warm serving tray. Stir the remaining butter, chives, and lemon juice into the pan. Spoon the sauce over the crabs and serve.

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This recipe is called "Soft-shelled crabs au poivre" so I looked up what "au poivre" meant. It means "with pepper". In the list of ingredients there is no mention of pepper. But in the instructions it does say to add pepper to the crab. It would be best to use freshly ground pepper if available.