Spicy Raw Blue Crabs Recipe
Dive deep into the oceanic world of Spicy Raw Blue Crabs, where heat meets sweet in every tender bite. I've poured my culinary heart into this recipe, and I believe good things are meant to be shared. So, if you've enjoyed this journey, don't hesitate to spread the love. Share this recipe with fellow seafood enthusiasts, and don't forget to subscribe for more culinary tales from my kitchen.
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Servings: 4 people
Calories: 90kcal
Cost: $30
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Equipment
Ingredients
- 1 1/2 pounds blue crab
- 6 garlic cloves, minced
- 1 inch piece fresh peeled ginger, grated
- 2 scallions, halved lengthwise and cut into 1-inch pieces
- 1/4 cup gochugaru
- 1/4 cup sugar
- 5 Korean green chiles, seeded and sliced into thirds
- 1 cup Anchovy Stock
- 1 cup soy sauce or gluten-free soy sauce
Instructions
- Remove the top shells of the crabs. With a heavy, sharp knife, cut the crabs down the middle. Remove the gills. Remove the orange and yellow insides, keeping just the crabmeat.
- Cut each section of the crabs into two pieces so they are in quarters.
- In a large bowl, mix together the garlic, ginger, scallions, gochugaru, sugar, and chiles with the anchovy stock and the soy sauce.
- Add the crabs to the seasoning mixture, cover, and marinate for 24 hours in the refrigerator.
- Serve as a cold side dish.
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Notes
SUBSTITUTION TIP: If you like this very salty and not as spicy-sweet, then use half the amount of gochugaru and sugar.
Nutrition
Calories: 90kcal | Carbohydrates: 20g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 243mg | Potassium: 289mg | Fiber: 5g | Sugar: 14g | Vitamin A: 4384IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 3mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.