Step 1

While the main stars of steamed blue crab are the crabs and bean sprouts, adding other seafood like shrimp, clams, or squid can make this dish even more delicious and satisfying! I had some sea squirts on hand, so I included them. I also grabbed any leftover vegetables from the fridge – mushrooms, green onions, chili peppers, onions, and carrots – to add color and flavor.

Step 2

For the best flavor, it’s ideal to prepare the seasoning sauce a day in advance to let it mature. However, if time is short, preparing it a few hours beforehand will still yield great results. A well-marinated sauce truly elevates the steamed crab.

Step 3

Prepare the vegetables (onion, mushrooms, green onions, chili peppers, carrot) by slicing them thinly into strips. This ensures they cook evenly and retain a pleasant texture without becoming too mushy.

Step 4

Thoroughly clean the crabs using a brush under running water, paying attention to all the nooks and crannies. Once clean, open the shell, remove the innards and gills, and then cut the crab into four serving pieces.

Step 5

While ‘steaming’ bean sprouts are preferred for their crispness, regular market bean sprouts work well too. For this recipe, I removed the root ends for a cleaner bite, though you can use them whole.

Step 6

Bring a pot of water to a rolling boil. Add the bean sprouts and blanch for about 3-4 minutes. Immediately drain and rinse them under cold or ice water to preserve their crispness.

**Tip:** Boiling the bean sprouts uncovered helps prevent any unpleasant smell and keeps them wonderfully crunchy.

Step 7

Don’t discard the bean sprout cooking water! It can be used as a flavorful broth. Dissolve half a tablespoon of soybean paste (doenjang) into the water to add a savory depth that complements the seafood.

Step 8

If you’re using other seafood like sea squirts, briefly blanch them in boiling water. Be careful not to overcook, as they can become tough.

Step 9

Remove the blanched seafood and place it on a plate. Do NOT rinse it with cold water, as this will wash away all the delicious flavor and aroma! ㅠㅠ

Step 10

Now, let’s make the sauce. Add your prepared crab seasoning sauce to the water used for blanching the seafood and bring it to a boil. Once bubbling, add the thinly sliced vegetables and the blanched seafood. Stir-fry everything together, allowing the vegetables and seafood to absorb the flavors of the sauce.

Step 11

To thicken the sauce, prepare a cornstarch slurry. Mix 1 tablespoon of cornstarch with 1 tablespoon of water until smooth. For an extra layer of flavor, you can substitute the water with cooking oil, as I did here!

Step 12

Once the vegetables and seafood have absorbed some of the sauce, gradually pour in the cornstarch slurry while stirring. This will thicken the sauce to your desired consistency. Add it slowly to avoid making it too gloopy.

Step 13

When the sauce has thickened, add the blanched bean sprouts, green onions, and chili peppers. Toss everything quickly to coat evenly. If you’re adding herbs like water dropwort (minari) or crown daisy (ssukgat), add them now and toss gently. Their fresh aroma will enhance the dish!

Step 14

Many people try to cook bean sprouts raw in the pan, which often leads to disappointment. Raw bean sprouts can become thin and tough, negatively impacting the texture of your steamed crab. This is especially true for regular market bean sprouts and is a common pitfall for beginners. This tip – blanching the bean sprouts beforehand – comes from my experience making sea squirt stews and significantly reduces the chance of failure. I highly recommend this method!

Step 15

Finally, plate your beautifully cooked steamed blue crab. Even though it’s my first time making it, the impressive presentation suggests a successful dish! It’s wonderful to be able to enjoy such a fantastic meal at home. Enjoy your delicious steamed blue crab!