A friend asked me to cook for her as she had non-Filipino colleagues that came over to their house for dinner. Her guests requested for seafood and we thought that something that will sustain the appetite over chatters should be on the table. I am really glad that they enjoyed the hearty meal and I can just imagine when she told me that her guests devoured the buttered crabs with oyster sauce ala kamayan (eating with hands). This post is in response to her and her guests’ request for the recipe… and yes, for those who might need and want to try this. Although there is a lot of recipes available out there, this was a result of one of my kitchen experiments while in the UAE which was based on craving (and a little imagination on what might work when you combine estimates of ingredients). Fortunately, it never fails to satisfy the diners.
You will need:
1 to 2 kilos (preferably female) crabs
1/2 cup water
1/2 cup unsalted butter
1 onion, minced
1 garlic, minced
1 1/3 cups oyster sauce
Put a little opening at the mid section (back) of the crabs. This is to make the broth tastier and to mix crab fats with the sauce later. Cook crabs with water for 10 minutes. Set aside. In a separate boiling pot, melt butter and saute garlic and onion (and chili, if you prefer). Add oyster sauce. Transfer the boiled crabs including the broth from the other pot. Cook until the crabs legs are orange enough. Cool for 5 minutes. Transfer crabs to a dish and evenly distribute the sauce. Serve with steamed rice. (I hope you have a crab leg cracker/scissor. You will be surprised by the yummier pieces inside the legs).
This is one of those dishes wherein you can pig out already with the smell (and sauce) alone. Seriously.