Plump & Delicious Autumn Delight: The Perfect Steamed Blue Crab Recipe
How to Prepare and Steam Autumn Blue Crabs for Maximum Flavor
Autumn is the prime season for plump, meaty blue crabs! Today, I’m sharing my go-to method for steaming them to perfection. I bought 2kg of fresh blue crabs from Homeplus, which was more than enough for two people. 🦀 The key is not just steaming them, but steaming them in a way that brings out their best flavor without any fishiness. Let me walk you through my secret tips!
Main Ingredients- 2kg Fresh Blue Crabs
- A splash of Soju (Korean rice wine) or Cooking Wine
- 1 Tbsp Doenjang (Korean soybean paste)
Cooking Instructions
Step 1
When you get live blue crabs, they’re usually quite active! To make cleaning easier, place the crabs in a clean plastic bag and put them in the freezer for about 1 hour. This will stun them, making them less mobile and much easier to handle during the cleaning process. (Be careful not to freeze them for too long, as this can kill them).
Step 2
Prepare your steamer or a large pot for steaming. Fill it with plenty of water and add 1 tablespoon of Doenjang. Stir well to dissolve the paste. Doenjang is a secret ingredient that helps eliminate any fishy odor and enhances the crab’s natural umami. Add about half a paper cup of Soju (or cooking wine) as well; the alcohol will evaporate during steaming, further reducing any unwanted smells.
Step 3
Now, take the chilled crabs out of the freezer for cleaning. Grab a toothbrush (a clean one, of course!) and scrub the crabs thoroughly. Pay special attention to the areas between the legs, under the shell (the abdomen), and around the mouth. Even though they are sluggish from the cold, a good scrub is essential for removing any dirt or grit.
Step 4
Arrange the cleaned crabs in the steamer basket. It’s crucial to place them with their bellies facing upwards! This simple trick prevents the delicious innards and juices from leaking out during steaming, ensuring that every bite is packed with rich flavor.
Step 5
Once the water in the pot is boiling vigorously, cover the steamer and begin steaming. For a large quantity of crabs like 2kg, I recommend steaming for about 20 minutes after the water starts boiling. (Typically, 15 minutes is sufficient). After steaming for 20 minutes, turn off the heat and let the crabs rest, covered, for another 10 minutes. This ‘resting’ period allows the heat to distribute evenly, resulting in perfectly tender and moist crab meat.
Step 6
Here’s the beautifully steamed crab! When I cut into them, the rich, golden tomalley (crab roe and digestive gland) was incredibly abundant and looked so appetizing. 🦀 Mixing this delicious roe with a bowl of rice is pure heaven! The natural flavor of the crab is so rich that it needs no fancy seasoning. Enjoy this seasonal delicacy for a truly satisfying meal!
