Spicy and Refreshing Blue Crab Stew Recipe
How to Make Delicious Blue Crab Stew Like a Pro
A blue crab stew with an incredibly rich and refreshing broth! Once you have the broth prepared and the crabs cleaned, it’s simple to make. This method results in a broth so delicious, you’ll want to finish every last drop! Perfect for a cozy meal or when hosting guests, this stew is a flavor explosion.
Main Ingredients for Blue Crab Stew- 2 fresh or frozen blue crabs
- 1 thick slice of radish (approx. 100g)
- 1/2 stalk of green onion
- 1 green chili pepper
- 1 red chili pepper
- 1/4 onion
Broth Ingredients- 10 dried anchovies for broth
- 1 piece of dried kelp (5x5cm)
- 2-3 green onion roots
- A small amount of onion skins
- 1.5 Tbsp fermented soybean paste (Doenjang)
- 1 Tbsp red pepper paste (Gochujang)
- 1 Tbsp fine red chili powder
- Soy sauce for soup (for seasoning)
- 1 Tbsp minced garlic
- 2 Tbsp rice wine (Cheongju) or cooking wine
- 10 dried anchovies for broth
- 1 piece of dried kelp (5x5cm)
- 2-3 green onion roots
- A small amount of onion skins
- 1.5 Tbsp fermented soybean paste (Doenjang)
- 1 Tbsp red pepper paste (Gochujang)
- 1 Tbsp fine red chili powder
- Soy sauce for soup (for seasoning)
- 1 Tbsp minced garlic
- 2 Tbsp rice wine (Cheongju) or cooking wine
Cooking Instructions
Step 1
Let’s start by making the secret to a delicious blue crab stew: the broth! In a pot, add plenty of water and include the dried anchovies, kelp, thoroughly washed green onion roots, and onion skins. Green onion roots, in particular, add a wonderfully refreshing and deep flavor to the broth. Simmer for about 10 minutes to extract a rich broth, then remove the anchovies and kelp. (Tip: Don’t throw away green onion roots or onion skins; save them and use them for making broth!)
Step 2
If you’re using frozen blue crabs, transfer them to the refrigerator a few hours before cooking to thaw naturally. Once thawed, use a brush or scrub to meticulously clean the crabs, paying attention to the shell and legs to remove any impurities. Remove the carapace (crab shell) and cut the crabs in half for easier cooking and better flavor extraction into the broth.
Step 3
Prepare the vegetables for the crab stew. Slice the radish thinly so it can generously line the bottom of the pot. Slice the green onion diagonally, and the green and red chili peppers diagonally to add spiciness and color. Slice the onion into strips. Having all ingredients prepped beforehand will make the cooking process much smoother.
Step 4
Now, it’s time to season the broth. First, stir in 1.5 tablespoons of fermented soybean paste (Doenjang) until dissolved. Homemade Doenjang can be quite salty and dark in color, so adjust the amount based on the type of Doenjang you are using. Typically, when using larger crabs, up to 2 tablespoons of Doenjang might be used, but for today’s medium-sized crabs, 1.5 tablespoons is sufficient. It’s important to dissolve the Doenjang thoroughly first.
Step 5
Once the Doenjang is well dissolved, add 1 tablespoon of red pepper paste (Gochujang) and 1 tablespoon of fine red chili powder. The chili powder adds spiciness and gives the broth a beautiful color. After adding the seasonings, place the sliced radish into the pot. Let it simmer over medium heat until the radish becomes tender.
Step 6
When the radish starts to turn translucent and tender, carefully add the prepared blue crabs. Once the crabs are in, add the sliced onion as well. From this point, reduce the heat to medium rather than high, allowing the crab’s flavor to infuse thoroughly into the broth.
Step 7
As the stew comes to a boil after adding the crabs, stir in 1 tablespoon of minced garlic and 2 tablespoons of rice wine (Cheongju). Garlic enhances the refreshing taste of the broth, and the rice wine effectively removes any fishy odor from the crabs. Continue to simmer for about 4 more minutes until the crabs are cooked. Finally, add the diagonally sliced green onion, green chili, and red chili peppers and let it simmer briefly to finish. Taste the stew while it’s hot and if it needs more seasoning, adjust with soy sauce for soup or salt according to your preference. This finished blue crab stew is not only visually appealing but also incredibly delicious with its spicy and refreshing broth, making it a perfect meal that you’ll want to savor every last drop of!
