Peking duck is a dish from Beijing that has been prepared since the imperial era. The meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook.
Make the Garlic Butter Sauce. Melt the butter in a large pan over medium heat. Add the chopped garlic and cook until fragrant. Pour the sweet chili sauce, oyster sauce, and chicken powder. Continue cooking over low heat. Add the crabs including the crab fat (butter). Toss until the crab is drenched in the sauce.
