Steamed Blue Crab: A Sweet and Delicious Seasonal Delicacy
Seasonal Blue Crab Recipe, Fresh Crab Preparation, and Steaming Time Guide
Indulge in the natural sweetness of blue crabs with this simple steamed crab recipe, perfect for enjoying during their peak season. No additional seasoning is needed; the crabs themselves offer a wonderfully sweet and savory flavor that the whole family will love. This guide will walk you through everything from selecting and meticulously cleaning fresh crabs to steaming them to perfection. Get ready to make a delightful crab dish that pairs perfectly with rice!
Ingredients- 4 fresh blue crabs
- 1 Tbsp fermented soybean paste (Doenjang)
- 2 Tbsp cooking wine (Mirin or Sake)
Cooking Instructions
Step 1
The first step to enjoying delicious steamed crab is meticulous preparation. To prevent accidental pricks while eating, carefully trim off all the sharp pointy spines from the crab’s shell and legs using kitchen scissors or specialized crab crackers. Be sure to get the smaller spines on the leg joints as well.
Step 2
Next, when the crab is upside down, remove the ‘apron’ or ‘flap’ on its underside. This is the triangular or rounded soft part connecting to the abdomen, which contains the reproductive organs. Removing this can help ensure a cleaner, less pungent flavor.
Step 3
Now it’s time to give the crabs a thorough cleaning. Lightly rinse the crabs under running water. Then, using a scrubbing brush or a clean toothbrush, meticulously scrub both the top and bottom shells, as well as the legs, to remove any dirt, algae, or debris. This ensures your crabs are fresh and hygienic.
Step 4
The crabs are now cleanly prepared and ready for steaming. I’ve prepared 4 fresh crabs for this recipe today. Steaming them as they are will allow you to enjoy the crabs’ natural flavor without any fishy smell.
Step 5
Fill your steamer pot with an appropriate amount of water and bring it to a rolling boil over high heat. Once the water is boiling vigorously, dissolve 1 tablespoon of doenjang (fermented soybean paste) into the water. Doenjang helps to eliminate any fishy odor and enhances the crab’s savory taste. Add 2 tablespoons of cooking wine (mirin or sake) to further enrich the flavor.
Step 6
It’s time to steam the crabs! Place the prepared crabs into the steamer basket. It’s best to place the crabs **upside down, with their bellies facing upwards**, to help the meat hold its shape and prevent it from falling apart during steaming. Cover the steamer with a lid and steam over high heat for about 15 minutes. After 15 minutes, turn off the heat, but keep the lid on and let the crabs steam in the residual heat for another 5 minutes. This resting period allows the crab meat to become wonderfully moist and tender throughout.
Step 7
After a total of 20 minutes, I lift the lid to reveal beautifully cooked crabs, transformed into a vibrant, appealing red. The sight and aroma of these perfectly steamed crabs are incredibly appetizing. Enjoy them immediately while they are warm!
