Preparing Blue Crabs and Making Spicy Crab Stew
Recipe for a Spicy and Refreshing Blue Crab Stew Using Fresh Autumn Blue Crabs
We made a spicy and refreshing blue crab stew using fresh autumn blue crabs! : ) Here’s a fantastic recipe for blue crab stew, perfect for dinner or as a hangover cure. ^-^
Main Ingredients- 5 fresh blue crabs
- 20 mantis shrimps
- 2 Korean green chili peppers (cheongyang)
- A handful of crown daisy (ssukgat)
- 1 stalk of green onion (daepa)
Broth and Seasoning Ingredients- 1/3 Korean radish (mu)
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp minced garlic
- 1/3 tsp ginger powder
- 1 Tbsp soy sauce (for soup)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp salt (for seasoning)
- Pinch of black pepper
- A little soju or cheongju (to remove fishy smell)
- 1-2 pieces of dried kelp (dashima)
- 1/3 Korean radish (mu)
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp minced garlic
- 1/3 tsp ginger powder
- 1 Tbsp soy sauce (for soup)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp salt (for seasoning)
- Pinch of black pepper
- A little soju or cheongju (to remove fishy smell)
- 1-2 pieces of dried kelp (dashima)
Cooking Instructions
Step 1
First, prepare the vegetables. Thinly slice the Korean radish into approximately 3mm thick half-moon shapes. Slice the Cheongyang chili peppers and green onion diagonally to release their aroma. Trim the crown daisy into bite-sized pieces.
Step 2
Now, let’s prepare the blue crabs. Use a toothbrush to scrub the crabs thoroughly and clean them. Then, gently pull off the abdominal flap (‘belly button’) with your fingers. Carefully separate the body from the carapace (the top shell) using your hands.
Step 3
Inside the separated carapace, scoop out and discard the internal organs and any grit. Using your fingers or scissors, neatly remove the feathery gills located on the sides of the crab’s body.
Step 4
Cut off the crab’s mouth parts with scissors. Then, cut the cleaned crab bodies in half to make them easier to cook and eat. This preparation helps the flavors infuse better into the broth.
Step 5
Rinse the mantis shrimps thoroughly under running water. Adding mantis shrimp will make the stew even more refreshing and flavorful.
Step 6
Fill a deep pot with plenty of water and bring it to a boil. Once boiling, dissolve 1 tablespoon of doenjang in the water. Add 1 tablespoon of minced garlic, 1/3 teaspoon of ginger powder, a pinch of black pepper, a splash of soju, the sliced radish, and dried kelp. Simmer to create a flavorful broth.
Step 7
Once the broth is boiling, add all the prepared blue crabs and mantis shrimps. Increase the heat to high and bring it to a rolling boil. Boiling over high heat initially helps to extract the best flavors from the crabs.
Step 8
When the crabs turn a vibrant orange color, add 2 tablespoons of gochugaru, 1 tablespoon of soy sauce for soup, and the sliced Cheongyang chili peppers and green onions. Adjust the final seasoning with salt. Let it simmer vigorously until all ingredients are well combined.
Step 9
Carefully ladle the finished crab stew into a ttukbaegi (earthenware pot) or serving bowl. Garnish with fresh crown daisy. Your delicious blue crab stew is now complete! It’s best enjoyed piping hot.
