Kim Dae-seok's Steamed Blue Crab
A clean and refined crab steaming recipe that removes the crab's internal fluid—responsible for fishy odor—and uses soy sauce and soju to eliminate any off-flavors.
Ingredients needed 3 servings
Recipe
Cooking tips
- Medium-sized crabs are ideal—they have more flesh and better flavor than very large ones.
- Always steam the crab with the back shell facing down; if the shell is up, the delicious organs and juices will leak out.
- Be sure to squeeze out all the internal fluid with scissors—this prevents any fishy smell after steaming.
Recommended for
- Those who want a clean, fishy-odor-free crab dish.
- People curious about crab preparation techniques and how to eliminate fishy odors.
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