Korean Grilled Soy-Marinated Blue Crab
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 6
About this dish
As halved blue crab grills, the innards in the top shell thicken into a rich paste that serves as a dipping sauce for the meat.
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That is why the crab is split carefully, without letting them run out. Whatever innards and glaze are left, spooned over rice and mixed in, make a meal on their own.
Ingredients
Instructions
- 1
Scrub 2 blue crabs well with a brush, especially around the shell and leg joints.
Split each crab in half, keeping the innards in the shell so they can thicken into a savory sauce as they cook.
- 2
Mix 3 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon minced garlic, 0.5 tablespoon ginger juice, and 1 teaspoon sesame oil. Stir until the sugar dissolves so the marinade glazes evenly instead of scorching in spots.
- 3
Brush the marinade over the cut sides and inside the top shells, reaching the body meat without washing out the innards.
Refrigerate for at least 30 minutes, or 1-2 hours when possible for deeper seasoning.
- 4
Heat a grill rack or pan over high heat until fully hot, then place the crabs cut-side down.
Grill for about 3 minutes, lowering to medium-high if the soy glaze darkens too fast or smells burnt.
- 5
Turn the crabs so the top shells face upward, then cover the pan or grill.
Cook over medium-high heat for 3-4 minutes more so the leg joints, body meat, and shell innards heat through evenly.
- 6
Turn off the heat when the innards look thick and set, the shell is glossy, and the leg joints are deep red.
Serve immediately over rice, spooning the concentrated shell juices and glaze onto the grains.
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