Steamed Blue Crab with Full Roe
How to Steam Seasonal Spring Blue Crab (Female) Packed with Roe for a Delicious Taste
This is my favorite #CrabRecipe! Using #SpringCrab, here’s how to steam blue crabs for a taste so divine, you might not even notice if someone disappears! Let’s make delicious, non-fishy steamed blue crab together, shall we?
Ingredients
- 3 female blue crabs
- 1 Tbsp Doenjang (fermented soybean paste)
- 3 cups water
- 1/2 cup Soju or Cheongju (rice wine, optional for reducing fishiness)
Cooking Instructions
Step 1
First, thoroughly clean the crabs. Use a dedicated kitchen brush to scrub the underside (belly flap), the top shell, and the areas between the legs and mouth. A clean crab ensures a better-tasting steamed dish.
Step 2
Now, let’s prepare the steaming liquid that will help eliminate any fishy odor. In a pot, combine 3 cups of water with 1 tablespoon of Doenjang (fermented soybean paste) and stir well until dissolved. (The photo might show less, but adding a full tablespoon, or even a bit more, is recommended for odor control.)
Step 3
Once the water in your steamer is boiling and producing plenty of steam, arrange the cleaned crabs with their bellies facing upwards. Placing them belly-down can cause the delicious juices and roe to spill out. Cover the pot, and for 5-7 crabs, steam over high heat for 15 minutes. After 15 minutes, turn off the heat and let them steam for an additional 5 minutes to allow them to rest. Crucially, do not lift the lid during the steaming process! Tip: Adding about 1/2 cup of Soju or rice wine to the water along with the Doenjang can be very effective in removing any fishy or gamey smells.
Step 4
Steam over high heat for a total of 20-25 minutes, ensuring the lid remains closed throughout. Set a timer and once the time is up, turn off the heat and let the crabs rest for about 5 minutes. You’ll notice the belly area turns a lovely reddish-pink, which is a sign of the crab being packed with roe. This vibrant color indicates a delicious, roe-filled crab.
Step 5
Your delicious steamed blue crab is ready! In my haste while cleaning the crabs, I ended up cutting off all the tips of their legs. While these parts aren’t essential for eating, they do detract slightly from the visual presentation. I’ll be sure to be more careful next time!
Step 6
The aroma wafting from these large, hefty female blue crabs is absolutely delightful. They were so incredibly tasty that I found it hard to share – a testament to their wonderful flavor!
Step 7
To enjoy the crab, gently remove the belly flap and then detach the gills.
Step 8
Upon lifting the crab’s top shell, I was delighted to see that the crab’s ‘butter’ or roe was packed tightly inside.
Step 9
Cutting a crab in half revealed that both sides were brimming with roe, more than halfway full! I ate them with such enjoyment that I hardly remember the details. Initially, I planned to steam just one and make a spicy seafood stew, but the crabs were so fresh that I decided to steam them all on the spot! I savored every bit, digging into the crab shells with my chopsticks to get every last bit of the rich roe.
Step 10
By steaming the crabs, I was able to truly appreciate their natural flavor. The meat was sweet, rich, and incredibly delicious. This is the perfect way to enjoy the exquisite taste of seasonal spring blue crabs!
