Steamed Blue Crab: A Delicacy Made with Fresh Autumn Crabs
The Best Recipe for Steamed Blue Crab Using Fresh Seasonal Autumn Crabs
Autumn is the perfect time to savor fresh blue crabs! Make delicious steamed blue crabs with succulent, in-season autumn crabs. While female crabs are full of roe and delicious in spring, it’s the male crabs, plump with meat after spawning, that shine in fall. This recipe provides detailed tips, from selecting a 2kg box of fresh crabs to steaming them perfectly without any fishy odor. Even if you happen to buy female crabs just after spawning, don’t be disappointed – they can still be incredibly delicious with firm, full meat! We also share a great tip for handling live crabs if you’re hesitant: use the freezer! Enjoy the natural sweetness and freshness of seasonal crabs with this perfectly steamed dish that the whole family will love. Any leftovers can be frozen and later used in seafood stews or soybean paste stews.
Steamed Crab Ingredients
- 3 fresh autumn blue crabs
- 2 liters of water
- 1 tablespoon of soybean paste
- 1/2 cup of soju or Korean rice wine
Cooking Instructions
Step 1
First, thoroughly wash the fresh crabs under cold running water. If they were stored in sawdust, make sure to rinse it off completely. Live crabs can move quite actively, which might be intimidating. Wearing thick rubber gloves and holding the crab from the side opposite its claws will help you handle it more safely. If you find handling live crabs particularly difficult, you can place them in a plastic container and put them in the freezer for about 5-10 minutes to stun them before washing, which will make the process much easier.
Step 2
In a large, deep pot, pour in 2 liters of water. Add 1 tablespoon of soybean paste and stir well to dissolve it. Soybean paste is excellent for removing any gamey or fishy odors from the crab, ensuring a cleaner and more delicious steamed dish.
Step 3
Once the water comes to a rolling boil, carefully place the prepared crabs onto the steamer rack in the pot. Positioning the crabs with their shells facing down will help prevent their delicious juices and nutrients from escaping during cooking. After placing the crabs, sprinkle about 1/2 cup of soju or Korean rice wine evenly over them. This helps to further eliminate any fishy smells and adds a subtle depth of flavor.
Step 4
Cover the pot tightly with a lid and steam the crabs over high heat for approximately 15 minutes. After 15 minutes, turn off the heat but keep the lid on, allowing the crabs to rest and steam for an additional 5 minutes. This resting period ensures that the crabs cook through evenly, resulting in a tender and moist texture.
