Korean Steamed Snow Crab (Whole Crab with Soy Vinegar Dip)

Scrub 2 snow crabs right before steaming, working the brush around the leg joints and belly-side crevices.

Rinse briefly under cold water, then let the excess water drain so the crab goes into the steamer clean but not soaked.

Add 1000 ml water and 1 teaspoon salt to the steamer pot.

Cover and heat over medium-high until the water boils hard and a steady, strong column of steam rises before the crabs are added.

Wait until the steam is strong, because weak steam can make the meat cook unevenly and turn soft.

Place the crabs belly-side up on the rack so the roe and rich juices stay inside the shell.

Cover and steam over medium heat for 18 minutes.

Do not open the lid often, and if the steam drops noticeably, raise the heat slightly to keep the pot producing steady steam.

The crab is done when the shell turns vivid orange and the meat at the leg joints looks opaque white.

Turn off the heat promptly, because steaming longer than needed can make the delicate crab meat tough.

Let the crabs rest covered for 3 minutes, then remove them from the steamer.

Mix 2 tablespoons soy sauce, 1 tablespoon vinegar, and the juice from half a lemon, then cut along the inner shells with scissors for serving.