Refreshing Snow Crab Stew for Spring
Refreshing Snow Crab Stew for Spring
Simple Spring Snow Crab Stew: An Easy Recipe for Beginners
This is a snow crab stew recipe that captures the essence of spring with its deep and refreshing flavor. The female snow crabs in season in May are packed with roe and innards, making them particularly rich and flavorful. Worried about spoiling expensive crab? Don’t be! This recipe uses simple ingredients readily available at home to create a fail-proof, deeply flavored, and refreshing stew. We’ll guide you through each step to ensure a delicious outcome, even for beginners. Get ready to enjoy a wonderfully addictive snow crab stew that will have you finishing your rice in no time!
Main Ingredients- 4 medium-sized snow crabs (approx. 1kg)
- 1 piece of Korean radish (adjust to size)
- 1 onion
- 4 green chili peppers
- 1 stalk of green onion
Seasoning & Broth- 1 kelp and anchovy broth pack
- 2 liters of water
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 4 Tbsp cooking wine (Mirin or Cheongju)
- 1 Tbsp salted shrimp (minced)
- Salt to taste (for final seasoning)
- 1 kelp and anchovy broth pack
- 2 liters of water
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 4 Tbsp cooking wine (Mirin or Cheongju)
- 1 Tbsp salted shrimp (minced)
- Salt to taste (for final seasoning)
Cooking Instructions
Step 1
First, let’s prepare the fresh snow crabs. If you have live crabs, rinse them thoroughly under running water. Use an old toothbrush to scrub any dirt from between the shell and legs. Trim the tips of the crab legs for a neater appearance. Next, carefully remove the top shell. Do not discard the roe or innards found inside the shell – these are precious ingredients that will add depth to your stew! Finally, remove the gills, as they can impart a bitter taste.
Step 2
Here are the prepared snow crabs. Look at that abundance of roe and innards – it’s already making my mouth water! This freshness is key to a delicious stew.
Step 3
Set aside the removed top shells for now. We’ll briefly blanch them later when the stew is simmering. Then, we’ll scrape out the delicious innards and roe to mix into the broth, enhancing its richness.
Step 4
Now, it’s time to make the base for our flavorful stew. Pour 2 liters of water into a pot and add the broth pack. Bring it to a boil over high heat.
Step 5
While the broth is boiling, let’s prepare the vegetables. Feel free to use whatever you have on hand. I’m using Korean radish, onion, green chilies, and green onions. You can also add potatoes or zucchini if you like. Chop the vegetables into bite-sized pieces – not too thin. The radish will add a refreshing taste, the onion sweetness and umami, and the chilies a pleasant spiciness.
Step 6
Let’s make the seasoning paste that will give our snow crab stew its signature flavor! In a bowl, combine 2 Tbsp Gochujang, 2 Tbsp Gochugaru, 2 Tbsp minced garlic, and 1 Tbsp finely minced salted shrimp. Add 4 Tbsp of cooking wine and mix well until everything is combined. If the Gochujang tastes too strong or you prefer a milder flavor, you can reduce the Gochujang to 1 Tbsp and adjust the Gochugaru accordingly.
Step 7
Remove the broth pack from the simmering broth. Add the sliced Korean radish to the pot and stir in about one-third of the prepared seasoning paste. Reduce the heat to medium and simmer for about 5 minutes, allowing the radish to absorb the flavors. This step helps the radish release its refreshing taste and meld with the seasoning, adding depth to the broth.
Step 8
Once the radish is somewhat tender, carefully add the prepared snow crabs to the pot. Stir in another third of the seasoning paste. At this point, briefly blanch the reserved top shells in the stew for about 1 minute. While they’re blanching, use a spoon to scrape out the delicious innards and roe from the shells and mix them into the broth. The rich innards will make the broth incredibly flavorful! You can leave one top shell with plenty of roe for presentation, but remove and discard the others if they take up too much space.
Step 9
Once the crab and innards are added, the stew will start to boil. Now, add all the remaining vegetables (onion, green chilies, green onion) and pour in the rest of the seasoning paste. Your delicious snow crab stew is almost ready!
Step 10
As the stew comes to a boil, skim off any foam or impurities that rise to the surface with a spoon. This will make the broth clearer and cleaner. Continue to simmer over medium heat for about 10 more minutes. This allows the flavors of all the ingredients to meld beautifully, creating a deep and refreshing broth.
Step 11
Finally, it’s time to taste and adjust the seasoning. If it needs more salt, add a little at a time until it suits your preference. I added about half a tablespoon. The finished stew is wonderfully refreshing, savory, and full of umami! It’s perfect for enjoying with a bowl of hot rice. Share this delightful spring snow crab stew with your loved ones!
