Korean Steamed Blue Crab (Whole Shell Aromatics)

Name: Korean Steamed Blue Crab (Whole Shell Aromatics)
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 2 servings
Cuisine: Korean
Ingredients: blue crab 700 g; green onion 40 g; ginger 15 g; garlic 4 ea; rice wine 2 tbsp; water 400 ml; soy sauce 1.5 tbsp; vinegar 0.5 tbsp

Quick answer

Total time: 33 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Steaming a whole blue crab keeps more of its sweet juices inside the shell than boiling does, and the meat comes out briny and moist.

In spring and autumn the crabs are full of roe and tomalley, which adds plenty to eat beyond the white meat. A simple dip of soy sauce sharpened with vinegar brings the sweetness forward. Eating it is hands-on work, cracking each leg joint and pulling the meat out piece by piece.

Ingredients

servings

IngredientAmount

garlic4 ea

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Instructions

6 steps

1

Scrub 700 g blue crab with a brush, working around the shell, legs, and underside flap.

Rinse off grit, then tidy the underside without opening the top shell, so the juices and roe stay inside.
2

Pour 400 ml water into the steamer base, then add 40 g green onion, 15 g ginger, 4 garlic cloves, and 2 tablespoons rice wine.

Bring it to a strong boil over high heat until the aromatics smell clean and sharp.
3

When steady steam rises, place the crabs belly side up on the steamer rack, keeping them in one layer as much as possible.

Cover immediately, so the steam does not escape before the shells begin to heat through.
4

Steam over high heat for 10 minutes until the shells turn red, then lower to medium and steam 6 to 8 minutes more.

Keep the timing tight, because extra steaming dries the crab meat inside the shell.
5

While the crabs steam, mix 1.5 tablespoons soy sauce with 0.5 tablespoon vinegar for the dipping sauce.

Stir in a small bowl until the saltiness and acidity are even, then keep it ready at room temperature.
6

Turn off the heat and let the crabs stand for 2 minutes, so the hottest steam settles.

Remove them carefully, cut into easy pieces, and serve right away with the vinegar soy sauce before the meat and tomalley run out.