It is a popular dish in Asia, that can be found from China, Indonesia, Singapore to the Philippines.

[1] Crab in oyster sauce can trace its origin to Southern China's Cantonese cuisine, more precisely, after the development of oyster sauce in the late 19th century.

Known in Indonesia as kepiting saus tiram, it is a popular seafood in Chinese Indonesian cuisine, being one of the two most popular ways of serving crab.

The crabs are cut into pieces and stir-fried shortly in a wok on strong fire in cooking oil and water, garlic, ginger, onion and scallion, mixed with oyster sauce, soy sauce, ang ciu (Chinese cooking wine) and sugar.

Then the sauce is thickened with a corn starch and water mixture.