Korean Flower Crab Pancake
Flower crab meat is coated in a blend of flour and Korean pancake mix, dipped in beaten egg, and pan-fried until golden. The crab's naturally sweet, briny flavor remains the star, with minced ginger working quietly in the background to neutralize any fishiness. Black pepper adds a mild warmth without overpowering the delicate crab. The egg coating seals in moisture, keeping the crab tender inside while the surface turns crisp and lightly golden.
Adjust Servings
Instructions
- 1
Clean the flower crab, cut in half, rinse, and dry completely.
- 2
Rub with salt, pepper, and minced ginger, then marinate for 10 minutes to reduce odor.
- 3
Mix flour and pancake mix, coat crab pieces lightly, then dip in beaten egg.
- 4
Pan-fry in oil over medium heat: 2 minutes shell-side first, then 2-3 minutes on the other side.
- 5
Lower to medium-low and cook 2 more minutes to finish through, then drain and serve hot.
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