Crab in oyster sauce

Crab in oyster sauce, also known as oyster sauce crab, is a cherished Chinese seafood dish featuring crab cooked in a savory oyster sauce. This flavorful dish is popular across Asia, from China and Indonesia to Singapore and the Philippines. Its roots lie in Southern China's Cantonese cuisine, particularly after the invention of oyster sauce in the late 19th century. In Indonesia, it is called "kepiting saus tiram" and is a staple in Chinese Indonesian cuisine.

The primary ingredient for this dish is typically mud crab, although blue crab is also an excellent alternative. The crabs are chopped into pieces and stir-fried in a wok with cooking oil, water, garlic, ginger, onion, and scallions. The dish's magic occurs when this mixture is enhanced with oyster sauce, soy sauce, Chinese cooking wine (ang ciu), and a touch of sugar. To achieve the perfect consistency, the sauce is thickened with a cornstarch and water mixture. The umami-rich oyster sauce beautifully complements the natural sweetness of the crab, making it a mouthwatering seafood delight.