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Ingredients
- 4 x live crabs
- 3 Tbsp. sugar
- 2 Tbsp. sesame seeds
- 2 Tbsp. Korean sesame oil
- 4 Tbsp. minced scallions, green part only
- 3 Tbsp. minced garlic
- 1 Tbsp. minced ginger
- 2 Tbsp. warm red chili pwdr
- 1 med onion cut thin slices
- 3 x red semi-warm chilies seeded, thinly
- Â Â sliced diagonally
- 3 x green semi-warm chilies seeded, thinly
- Â Â sliced diagonally
- 1 c. soy sauce
Directions
- Scrub the crabs with a hard brush to clean. Remove and throw away the upper shell. Only the body and legs of the crab are used. Don't dislodge the orange crab roe which clings to the inner shell and contents. Cut the body into halves, then each half into 2 or possibly 3 pcs including the legs.
- Mix together the sugar, sesame seeds and oil, scallions, garlic, ginger, red chili pwdr, onion and chilies. Mix this with the soy sauce, then strain the seasoned sauce into a marinating bowl. Reserve the seasoning ingredients. Mix the crab pcs in the sauce and marinate, covered, in the refrigerator for 24 hrs.
- The next day add in the seasoning ingredients to the crab and soy sauce, mix well, and serve at room temperature with steamed rice and an assortment of other Korean dishes.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 4 servings | |
| Calories 128 | |
| Calories from Fat 27 | 21% |
| Total Fat 3.18g | 4% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3636mg | 152% |
| Potassium 305mg | 9% |
| Total Carbs 21.63g | 6% |
| Dietary Fiber 3.0g | 10% |
| Sugars 12.08g | 8% |
| Protein 6.04g | 10% |
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