Korean Blue Crab Soy Stir-Fry
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
A light dusting of flour holds moisture in the cut crab and gives the sweet-salty soy glaze something to grip, and it ends up on your fingers as you work through the shells.
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Buy the crabs live and clean them just before cooking for firm, springy meat; frozen crab loses water as it thaws and turns soft.
Ingredients
Instructions
- 1
Clean the 2 live blue crabs just before cooking.
Remove the top shells and gills, halve the bodies, and score the claws so the sauce can reach the thicker shell sections.
- 2
Pat the cut sides dry, then dust them lightly with flour.
Shake off any excess because a thick coating turns pasty and keeps the soy glaze from clinging cleanly to the shells.
- 3
Heat a pan over medium heat and place the crabs cut side down first.
Sear for about 2 minutes, then turn them when the shells redden and the exposed meat surface firms up.
- 4
Mix 3 teaspoons soy sauce, 1 teaspoon sugar, 4 minced garlic cloves, 5 grams ginger, and 1 teaspoon red pepper flakes.
Pour it around the edge of the pan so the aromatics bloom without scorching.
- 5
Cover the pan and simmer over medium-low heat for 5 minutes.
Spoon the sauce over the crabs once midway, and add only a small splash of water if the pan bottom dries out.
- 6
Add the 2 green onion stalks and stir-fry for 30 seconds to release their aroma.
Turn off the heat, drizzle in 1 teaspoon sesame oil, and serve as soon as the glaze looks glossy.
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