Crabs in Oyster Sauce

Crabs in oyster sauce is a simple yet savory Asian crab dish. Cooking this recipe requires the use of alimango or mud crabs. Mud crabs lives in brackish water, and not the other kind of crab, the blue crabs that we normally use for cooking which is caught in the sea. The color of mud crabs usually sold here in the Philippines is very dark brown and the shell are thick and usually it is still alive and the claws are tied to the body to prevent you from being pinched by it’s big powerful claws. But if mud crabs aren’t available you can use large blue crabs. Want to try other crab recipes? try this garlic buttered crabs recipe.

Crabs in Oyster Sauce: A Delicious Mud Crab Dish with a Taste of Home

Whenever I think of seafood feasts at home, one dish always brings me back to those lazy Sunday afternoons at my Lola Nida’s house in Pampanga — crabs in oyster sauce. It’s a recipe that feels like it belongs to every Filipino family, passed from one kitchen to the next, always with a personal twist depending on who’s cooking. My Tiyo Boy swears by using sesame oil, while my cousin Ate Lanie prefers adding extra ginger for that warm, comforting kick.

What makes this dish special, at least for me, is how it turns simple ingredients into something festive. Whenever my family managed to buy fresh alimango from the wet market, it was always a big deal. These mud crabs — their dark brown shells still slick from brackish water — were handled with care, their claws tied tight to keep fingers safe. Preparing crabs in oyster sauce always felt like preparing for a celebration, even if it was just an ordinary day.

What Makes Crabs in Oyster Sauce Different from Other Crab Dishes?

One thing I learned from my Tita Tess, who grew up near the fishing villages of Bataan, is that not all crabs cook the same way. For crabs in oyster sauce, you want to use mud crabs or alimango because their thick shells and firm meat hold up well to bold sauces. Blue crabs, or alimasag, are sweet and tender, perfect for soupy dishes like ginataang alimasag, but they tend to break apart when stir-fried in a rich, sticky sauce.

Mud crabs, on the other hand, soak up all the savory flavors without falling apart. My lola always said, if you want a dish that feels hearty, alimango is the way to go.

Step-by-Step Cooking: How My Uncle Taught Me to Make Crabs in Oyster Sauce

Cleaning the crabs was always the first step. My Kuya Jojo would patiently scrub the shells under running water, brushing off every speck of mud clinging to the claws and shell. It was messy work, but somehow it felt like part of the ritual — getting to know your ingredients before they hit the pan.

Once the crabs were clean, we chopped each one into four pieces. This step might seem unnecessary, but it’s one of those small techniques that makes a big difference. Cutting the crabs exposes the sweet, briny meat inside, allowing the sauce to seep in as they cook. This is something my uncle learned from a neighbor who ran a small seafood eatery near Manila Bay.

Sesame oil goes into the pan first, followed by generous amounts of garlic and ginger. That sizzling aroma alone can transport you straight into a Filipino kitchen. Garlic gives the dish a rich, savory base, while ginger brings out the natural sweetness of the crab. According to my aunt, ginger also helps mask any unwanted “fishy” taste, especially if the crabs have been out of the water for a while.

The sauce itself couldn’t be simpler — a mixture of oyster sauce, water, salt, and just a touch of sugar to balance everything out. This combination creates a glaze that’s salty, slightly sweet, and irresistibly rich. The trick, my cousin swears, is letting the sauce simmer until it thickens slightly before adding the crabs. This way, the sauce clings to every piece, coating the shells and seeping into the tender meat.

Why This Oyster Sauce Dish Feels So Nostalgic

Every family has their own way of making crabs in oyster sauce, but the heart of the dish remains the same — it’s quick, hearty, and perfect for sharing. Whenever we had a balikbayan relative visit from abroad, this was one of the dishes we made to welcome them home. There’s just something about cracking open those glossy crab shells with your bare hands, sauce dripping down your fingers, that makes you feel connected to home.

The History Behind Cooking Crabs in Oyster Sauce

Although this dish is popular across the Philippines, its roots trace back to Chinese-Filipino cuisine. Oyster sauce itself, after all, is a staple ingredient in many Cantonese-inspired dishes brought over by Chinese immigrants. Over time, Filipinos embraced the sauce and added their own flair, combining it with local seafood like alimango and alimasag. The result is a dish that feels both familiar and festive — a true reflection of our culinary heritage.

Cooking Tips from My Lola’s Kitchen

If you want your crabs to shine, always start with the freshest ones you can find. Live crabs are best, but if you’re buying pre-cleaned ones, check that the shells are still firm and the meat inside is plump.

Don’t rush the sauce either. Let it simmer just long enough to thicken slightly, so every piece of crab gets coated in that rich, savory glaze. And finally, serve this dish with plenty of hot rice — because the sauce is too good to waste.

Why You Should Try Making Crabs in Oyster Sauce at Home

This dish might sound fancy, but it’s actually perfect for beginners. With just a few ingredients and a bit of patience, you’ll have a restaurant-worthy seafood dish that brings a taste of home to your own table. Whether you’re cooking for family, friends, or just yourself, crabs in oyster sauce is one of those recipes that reminds you why Filipino food always feels like home.

Print Recipe

5 from 1 vote

How to Cook Crabs in Oyster Sauce

Crabs in oyster sauce is a flavorful Filipino seafood dish where fresh mud crabs are simmered in a rich, savory sauce infused with garlic, ginger, and sesame oil.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Seafood Recipes

Cuisine: Asian

Keyword: alimango, crab recipe, crabs in oyster sauce, mud crabs in oyster sauce, mudcrabs

Servings: 3 servings

Calories: 289kcal

Author: Manny

Ingredients

• 1 kilo mud crabs or alimango
• 2 Tbsp. sesame oil
• 2 cloves garlic crushed
• 3 Tbsp. ginger chopped finely
• 1/4 cup oyster sauce
• 3/4 cup water
• 1 Tbsp. sugar
• 1 tsp. rock salt
• 1 bunch spring onion

Instructions

How to cook Crabs in Oyster Sauce:

• Prepare and clean the mud crabs by washing it in running water and using a toothbrush, clean the shells specially the abdomen, claws and feet.
• Chop and divide each crab into four pieces. Set aside.
• Heat sesame oil in a large frying pan over medium heat.
• Saute garlic and ginger until fragrant for 1 minute.
• Add in oyster sauce, water, salt and sugar.
• Bring to a boil then simmer until the sauce is slightly thickened.
• Add in the crabs and spring onion and stir cook to coat the crabs with the sauce.
• Cover and simmer until the crabs are cooked. Serve hot.

Notes

Cooking Tips:

Choose the Right Type of Crab for Best Results

For crabs in oyster sauce, always choose mud crabs (alimango) if you want firm, meaty pieces that hold their shape while cooking. Their thick shells protect the delicate meat inside, even when tossed in a rich, sticky sauce. If mud crabs aren’t available, large blue crabs can work, but they tend to be more fragile and better suited for soupy dishes.

Clean the Crabs Thoroughly Before Cooking

Make sure to clean the crabs under running water, scrubbing every corner — from the claws to the crevices in the shell — to remove dirt and grit. This step is essential, not just for hygiene, but also to ensure the sauce sticks well to the smooth, clean shells. A clean crab absorbs flavors better and gives the dish a fresh, briny taste instead of a muddy one.

Let the Sauce Simmer to the Right Consistency

The secret to a perfect crabs in oyster sauce is in the sauce itself — let it simmer until slightly thickened before adding the crabs. A thicker sauce clings beautifully to the shells, ensuring each bite is rich with flavor. If you add the crabs too soon, the sauce may become too watery, diluting the bold, savory taste that makes this dish so irresistible.