Korean Flower Crab Pancake
Dry every surface of the cleaned, halved flower crab so the egg coating adheres, rub in the salt, pepper, and ginger, and let it sit for 10 minutes before coating it thinly in the flour mixture and then the egg wash. Start shell-side down over medium heat for about 2 minutes, flip and cook the flesh side 2 to 3 minutes, then lower the heat for 2 minutes more. Starting on low heat can make the coating soggy, and the shell should feel firm when tapped.
Quick answer
- Total time
- 30 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 8
About this dish
The flower crab is not picked; it is halved shell and all, floured, dipped in egg and fried, and you end up eating it the way you would any crab, holding the shell and pulling the meat out.
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Before frying, minced ginger is rubbed into the gaps between meat and shell and left for a short while to tame the fishy smell and season the thick meat inside.
Ingredients
Instructions
- 1
Open the flower crab (380 g), then remove the sand sac and gills cleanly.
Cut it in half, scrub under cold running water with a brush, and dry every surface thoroughly with paper towel.
- 2
Mix salt (3 g), black pepper (1 g), and minced ginger (4 g).
Rub the seasoning lightly into the crab meat and shell gaps, then let it sit for 10 minutes so the aroma softens and the seasoning penetrates.
- 3
Combine flour (55 g) and Korean pancake mix (35 g), then coat the crab pieces in a thin, even layer.
Shake off clumps carefully so the egg coating does not become heavy or gummy during frying.
- 4
Beat the eggs (2) until the whites disappear into a smooth egg wash.
Dip each floured crab piece to coat all sides, then lift it out and gently shake off any runny excess.
- 5
Heat a pan over medium heat, add cooking oil (35 ml), and place the crab pieces shell-side down.
Cook for about 2 minutes, until the edges of the egg coating set and turn lightly golden.
- 6
Flip the pieces and cook the flesh side for 2 to 3 minutes, then lower the heat and cook 2 minutes more.
Tap the shell; when it feels firm and the egg coating is not soggy, serve immediately.
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