Crab phalanges with oyster sauce
1 serving
15 minutes
Crab phalanges with oyster sauce is an exquisite dish of Japanese cuisine that embodies the harmony of marine flavor and refined Asian gastronomy. Kamchatka crab, with its tender, sweet taste, pairs with aromatic oyster sauce that adds richness and depth to the dish. During preparation, the crab absorbs chicken broth, gaining even more juiciness. Light caramelization of garlic and onion adds spicy notes, while lime finishes the flavor palette with freshness. Traditionally served as a main dish or appetizer in elite restaurants, it pairs perfectly with white wine or sake. The dish impresses with its texture—soft yet firm crab meat in a thick aromatic sauce leaves an unforgettable impression. It is a gastronomic journey that reveals the beauty of Japanese cuisine.
1
Thaw the Kamchatka crab claws. You don't need special scissors to cut the shell; regular scissors will do. Extract the meat by hand and let it sit for about ten minutes to drain excess water. If you're dealing with pre-cleaned crab, it also needs to be thawed and excess moisture removed.
- Crab phalanges: 150 g
2
Dissolve half a teaspoon of starch in a third of a glass of water - it must be cold, otherwise the starch won't fully dissolve. If you use a bit more liquid, the sauce will be thinner - it's all a matter of taste. Stir the starch very thoroughly to avoid lumps.
- Starch: 0.5 teaspoon
3
Finely chop the garlic and slice the onion thinly. Pour a couple of tablespoons of oil into the wok and set the pan on maximum heat. Asian tradition requires the oil to smoke before cooking begins. Once black smoke appears, add the garlic and onion to the wok.
- Garlic: 0.5 clove
- Red onion: 0.3 head
- Vegetable oil: 2 tablespoons
4
Fry the onion and garlic, stirring, for about fifteen to twenty seconds — just a short time, the onion slices should remain crispy. Then add the crab meat to the wok and cook it for about half a minute, gently turning the claws from side to side.
- Crab phalanges: 150 g
5
Pour the crab with soy and oyster sauces, and mix lightly. Then pour a cup of hot chicken broth into the wok. It will take about thirty seconds for the crab meat to absorb the flavor of the broth and sauces.
- Soy sauce for seafood: 1 tablespoon
- Oyster sauce: 0.5 teaspoon
- Chicken broth: 1 glass
6
Add a spoonful of sugar to the wok and stir it into the broth. Gradually add two tablespoons of starch solution. It should be poured into the boiling liquid very carefully, in small portions, while constantly stirring to thicken the sauce evenly. Keep the wok on the heat for another half a minute.
- Sugar: 1 tablespoon
- Starch: 0.5 teaspoon
7
Now you should taste the resulting sauce. If it seems too salty, overly concentrated, and sharp, you can dilute it with leftover chicken broth. Once you achieve the perfect taste to your liking, use a slotted spoon to remove the crab and place it on a plate.
- Chicken broth: 1 glass
8
Thicken the remaining sauce with a starch solution: in Asia, it is customary to bring it to a liquid jelly consistency, but Europeans often prefer a more diet-friendly version. Pour the sauce over the crab claws, season with pepper to taste, and garnish the dish with a lime wedge.
- Starch: 0.5 teaspoon
- Ground black pepper: to taste
- Lime: 0.3 piece