Marinated Raw Crab Recipe
flavored with sweet soy and best enjoyed with white rice
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Ingredients
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Marinade & Crab
To Serve
Method
Marinade & Crab
- 1
Prepare crab
If using whole live crab, humanely dispatch and immediately chill it on ice. Clean by removing gills, stomach sac and any inedible parts; reserve roe/cream if present. Rinse briefly under cold water and pat very dry. If using pre-cleaned raw crab meat, ensure it is cold and pat dry. Break whole crab into bite-size pieces (legs, body sections) and crack larger claws lightly so marinade can penetrate.
- 2
Make the sweet soy marinade
In a medium bowl, whisk together granulated sugar, sweet soy sauce (kecap manis), light soy sauce, rice vinegar, sesame oil, and fresh lime juice until sugar dissolves. Taste and adjust: it should be balanced sweet-salty-acid; add up to 1 tbs more rice vinegar or 1/2 tbs lime juice if you prefer brighter acid.
- 3
Add aromatics
Stir in the finely julienned ginger, thinly sliced garlic, thin chilies, and the white part of the scallions into the marinade. Add kosher salt and white pepper and whisk once more to combine.
- 4
Marinate crab
Place the prepared crab pieces or meat in a non-reactive bowl or container. Pour the marinade and aromatics over the crab, tossing gently to coat every piece. Cover tightly and refrigerate for 30–60 minutes. For whole pieces with shells, 30–45 minutes is sufficient; for shelled meat, 15–30 minutes will do. Do not exceed 2 hours, as the acid and salt will change texture excessively.
- 5
Finish and adjust
After marinating, taste one piece of crab: if it needs more brightness, stir in the remaining 1 tbs lime juice. Fold in the green parts of the scallions and most of the cilantro leaves, reserving a little for garnish.
- 6
Plate
Arrange the marinated crab on a chilled serving plate or shallow bowl. Sprinkle with toasted sesame seeds and the reserved cilantro. Serve immediately with steamed white rice and optional nori or shiso for wrapping.
To Serve
- 7
Scoop warm steamed rice into individual bowls or plates. Use rice as a neutral base to enjoy the sweet-salty crab. Optionally place a piece of nori or shiso on the palm, add a bit of rice and a piece of marinated crab for a hand roll-style bite.
- 8
Consume the marinated raw crab the same day it is prepared, keeping refrigerated until serving. Discard leftovers after 24 hours.