Description
Discover the perfect recipe for Spicy Raw Crab that packs a flavorful punch. Learn how to prepare this delicious dish with our step-by-step guide. Click here to elevate your culinary skills!
Ingredients
- – 2 lbs (907 g) live blue crab or frozen Korean blue crab
- – 1 tsp (5 ml) sesame seeds
- – 1 lemon wedge
- – 1/4 cup (60 ml) fruit juice
- – 5 tbsp (75 ml) gochugaru (Korean pepper flakes)
- – 1 tbsp (15 ml) soy sauce
- – 3 tbsp (45 ml) fish sauce
- – 2 tbsp (30 ml) plum syrup, (or any sweetening syrup)
- – 1 tbsp (15 ml) sugar
- – 2 garlic cloves
- – 1 tsp (5 ml) fresh ginger
- – 2 tbsp (30 ml) vegetable oil
- – 1/2 tsp (2.5 ml) plum vinegar, or white vinegar
- – 1/4 tsp (1.25 ml) black pepper
- – 5 Thai chili pepper, roughly chopped optional (very spicy)
- – 1/3 cup (80 ml) rice porridge
- – 1/2 cup (120 ml) water
- – 1 tsp (5 ml) glutinous rice flour
Instructions
- If working with live blue crab, place them in the freezer for two hours to induce dormancy.
- For frozen crab, it’s optimal to let it defrost in the refrigerator, but alternatively, you can run it under cold water.
- Carefully separate the crabs as they thaw. Discard any fishing lines you might find. Trim the ends of the legs without meat using kitchen shears. Remove the pinchers, then gently tap the large claw with the shear’s handle to create cracks, allowing for easier meat extraction and better marinade absorption.
- Rinse the cleaned crab thoroughly with cold water, then drain using a colander and refrigerate until you’re ready to marinate.
- *This step can be skipped if using fresh live crab or a preferred brand of frozen crab. If using any other brand, which might have a strong fishy odor, this step is necessary. After cleaning the frozen crab, drizzle lemon juice all over, add soju, and toss to cover evenly. This helps to eliminate any excess fishiness. Refrigerate for 20-30 minutes.
- During the 20-30 minute wait, you should prepare the rice porridge and seasoning sauce. Afterward, drain the lemon juice and soju, and pat the crab dry with paper towels. Keep refrigerated.
- In a small saucepan, combine cold water and glutinous rice flour. Stir until dissolved, then cook on low heat, stirring frequently, until it thickens to a consistency slightly heavier than pancake batter. Allow it to cool completely before incorporating it into the seasoning sauce.
- Chop the Thai chilis roughly, then mash them with garlic and ginger using a mortar and pestle.
- Combine all the ingredients for the seasoning sauce. Adjust sweetness to your preference by adding more sugar or plum syrup if desired.
- After two hours, the crabs will be dormant and manageable. Scrub them under cold water using a stiff brush.
- To dismantle the crab, lift and twist off the apron. It’s easier to do this on a flat surface while holding the crab down.
- Firmly grip the furthest back leg with your non-dominant thumb, then remove the shell with your other hand.
- Use kitchen shears to remove the gills and mouth area, then slice the crab in half. Trim away any sharp shell bits to make eating easier.
- Cut off the ends of the legs and claws, creating cracks in the large legs to allow marinade penetration and easier eating later.
- Rinse thoroughly again, being careful not to discard any eggs or fat.
- Refrigerate the cleaned crabs while you proceed with the next steps, avoiding leaving them at room temperature for too long.
- Clean the shells under cold water, removing all the black residue, then scrape out the eggs and fat to add back to the cleaned crabs. Discard the shell.
- Coat the crabs thoroughly by mixing them with the seasoning sauce. It’s advisable to wear gloves to prevent staining or irritation from the spice.
- Optionally, sprinkle sesame seeds on top and refrigerate the mixture for at least six hours before serving, though overnight is preferable.
- Serve with a freshly cooked bowl of rice and enjoy.
Notes
- Drizzle lemon juice and soju over the cleaned crab before marinating to reduce fishy odor, then refrigerate for 20-30 minutes.
- Thoroughly clean crab shells under cold water to remove any black residue before marinating for optimal flavor.
- Wear gloves when mixing crabs with seasoning sauce to prevent staining or irritation from the spice. Refrigerate marinated crab mixture for at least six hours before serving.
