Garlic Oyster Crab Recipe is a spur of the moment dish I thought a while ago. My dad went to the market and bought a kilo of tiny crabs for lunch. We seldom have crabs for meal. Well, according to my dad September is the season when the crabs are really fat. Who doesn’t want fat crabs, right?
What we usually do for crabs is simmer the crabs in Sprite or orange cola. It is equally good. However, today I want to make it special since we seldom have this kind of creature on our table.
So I thought of drenching the crab in flour and deep fry it until golden brown. Then, I would tossed it in oyster sauce with lots of garlic. To make it extra flavorful and sinful, a spoonful of aligue or crab fat paste would not hurt, I think.
Tips
This Garlic Oyster Crab Recipe has a subtle sweet and savory sticky sauce. The sticky garlic oyster sauce became stickier when it attached itself to the crispy breading of the crabs.
You may decide not to divide the crab in half, however, when you divide the crab in half there will be a high probability that the crab meat will absorb the sauce. Which will make it extra flavorful.
I also highly recommend to drench the crabs in seasoned flour. It add extra crispiness to the crab and at the same it will make the sauce stick to the crabs.
Want some extra kick? Throw some chopped chilis together with garlic and onion chives. Sadly, I’m the only one in our home who love spicy food. So, majority wins.
I made a similar recipe before using hoisin sauce. You can check out Crab in Garlic and Hoisin Sauce for details.
Ingredients
Crispy Crab
| 1 kilo | Crabs |
| 2 Tablepsoons | Cornstarch |
| 1 cup | Potato Starch |
| 1 Tablepsoon | Spanish Paprika |
| 1/2 teaspoon | Salt |
| 1/2 teaspoon | Ground Black Pepper |
| Oil for Deep Frying |
Garlic Oyster Sauce
| 4 Tablespoons | Olive Oil |
| 1 head | Garlic, finely chopped |
| 2 Tablespoons | Chopped Onion Chives |
| 1 spoonful | Crab Fat or Aligue Paste |
| 6 Tablespoons | Oyster Sauce |
| 2 Tablespoons | Sugar |
| 1/4 teaspoon | Ground Black Pepper |
| 1/2 cup | Water |
Procedure
Crispy Crab
Throughly clean the crabs. Remove the gills and cut the crab into two parts.
Mix together cornstarch, potato starch, Spanish paprika, salt and ground black pepper.
Drench the crabs into the seasoned flour mixture and tap to remove excess flour. Deep fry until golden brown and set a side.
Garlic Oyster Sauce
Sauté garlic and onion chives in olive oil.
Add crab fat, oyster sauce, sugar and ground black pepper and stir fry for 3 minutes.
Add water and simmer for 3 minutes.
Toss in the crabs and serve.
Garlic Oyster Crab Recipe
Ingredients
Crispy Crab
- 1 kilo Crabs
- 2 Tablespoons Cornstarch
- 1 cup Potato Starch
- 1 Tablespoon Spanish Paprika
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- Oil for Deep Frying
Garlic Oyster Sauce
- 4 Tablespoons Olive Oil
- 1 head Garlic, finely chopped
- 2 Tablespoons Chopped Onion Chives
- 1 spoonful Crab Fat or Aligue Paste
- 6 Tablespoons Oyster Sauce
- 2 Tablespoons Sugar
- 1/4 teaspoon Ground Black Pepper
- 1/2 cup Water
Instructions
Crispy Crab
- Throughly clean the crabs. Remove the gills and cut the crab into two parts.
- Mix together cornstarch, potato starch, Spanish paprika, salt and ground black pepper.
- Drench the crabs into the seasoned flour mixture and tap to remove excess flour. Deep fry until golden brown and set a side.
Garlic Oyster Sauce
- Sauté garlic and onion chives in olive oil.
- Add crab fat, oyster sauce, sugar and ground black pepper and stir fry for 3 minutes.
- Add water and simmer for 3 minutes.
- Toss in the crabs and serve.
