Hearty and Spicy Autumn Crab Stew Recipe
Hearty and Spicy Autumn Crab Stew Recipe
How to Make Delicious Crab Stew with Seasonal Autumn Crabs
As autumn arrives, what dishes first come to your mind? For me, it’s crab! I remember my mom always buying crabs buried in sawdust at the market in the fall and steaming them for us. Let’s recreate those delicious memories and learn how to easily make a flavorful crab stew using fresh, seasonal autumn crabs. This recipe will guide you through creating a truly exceptional broth!
Basic Ingredients- 2 fresh crabs
- 1 medium potato
- 1/2 onion
- 2 Korean chili peppers (cheongyang)
- 1 red chili pepper
- A little zucchini
- 1 bunch green onions
- 3 Tbsp doenjang (fermented soybean paste)
- 2 Tbsp gochugaru (red pepper flakes)
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine (mirin or cheongju)
- A pinch of black pepper
- 1 packet seafood stock mix (or ingredients for homemade broth like kelp, anchovies)
- 1.2 liters water
Cooking Instructions
Step 1
Let’s start by preparing the fresh crabs. Using a toothbrush or a clean scrub brush, thoroughly clean the crabs, paying attention to the shell, belly, and the areas between their legs. Then, carefully separate the top shell from the body. If you have shrimp that you bought along with the crabs, peel them and devein them now to prepare them for the stew. Set aside the prepared ingredients.
Step 2
Now, let’s get the vegetables ready for the crab stew. My children particularly enjoy potatoes in their stew, so I’ll be adding potatoes cut into bite-sized cubes. I’ll also slice the onion. Adding potatoes and onions first will deepen the flavor of the broth.
Step 3
Slice the zucchini into similar bite-sized pieces. Thinly slice the Korean chili peppers and red chili peppers, removing the seeds for a balanced heat. Finally, slice the green onions diagonally into large pieces. Having all the vegetables prepped beforehand will make the cooking process much smoother.
Step 4
The foundation of a delicious crab stew is a good broth! Pour 1.2 liters of water into a pot and add the seafood stock mix. If you don’t have a stock mix, you can make your own broth using ingredients like kelp, anchovies, and dried shrimp. Cover the pot and bring it to a boil over medium heat.
Step 5
Once the broth is boiling vigorously, add the doenjang (fermented soybean paste). You can strain it through a sieve to ensure it dissolves smoothly, or whisk it directly into the broth until well combined. Adding doenjang will impart a rich, savory depth to the crab stew.
Step 6
After the doenjang has been added and the broth returns to a boil, add the firmer vegetables first. Start by adding the cubed potatoes and onions to the pot. It’s important to let these vegetables cook until they are tender.
Step 7
Now it’s time to add the star of our dish – the prepared crabs! Gently place the fresh crabs into the pot. If you prepared shrimp earlier, add them at this stage as well for an even more abundant seafood flavor.
Step 8
After adding the crabs and shrimp, add the cooking wine (mirin or cheongju) to remove any fishy odors and enhance the umami. Also, add the minced garlic. These additions will further elevate the seafood’s natural flavors.
Step 9
To add a spicy and robust kick, add the gochugaru (red pepper flakes). Feel free to add more if you prefer a spicier stew. Finally, add the prepared Korean chili peppers, red chili peppers, and green onions to enhance the color and aroma of the stew.
Step 10
Lastly, sprinkle a pinch of black pepper. A little ‘sprinkle sprinkle!’ will help eliminate any remaining odors and deepen the overall flavor profile of the broth. Adding pepper at the end preserves its aroma.
Step 11
All the ingredients are now in the pot! Let the stew simmer a bit longer for all the flavors to meld together. Taste the broth midway and adjust the seasoning with salt or saeujeot (fermented shrimp paste) if needed. Once the ingredients are cooked through and the broth is rich and flavorful, your delicious crab stew is complete! Enjoy it while it’s warm.
