Marinated Crab Recipe
scallions, chilis
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Ingredients
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Marinade
Aromatics & Garnish
Finishing
Method
Prep the Crab
- 1
Clean and halve
If not already prepared, rinse the crab under cold water. Remove the apron and gills, then split the crab in half (or into large pieces) so the marinade can penetrate. Pat dry with paper towels.
- 2
Lightly score the shell and flesh with a shallow cross-hatch on the meaty sections to help absorb the marinade.
Make the Marinade
- 3
In a bowl, combine light soy sauce, rice vinegar, sesame oil, granulated sugar, lime juice, fish sauce, minced garlic, and minced ginger. Stir until sugar dissolves.
- 4
Heat neutral oil in a small skillet over medium heat until shimmering. Add the minced garlic and minced ginger and sauté 30–45 seconds until fragrant but not browned. Add 2 tablespoons water to deglaze and immediately pour this hot garlic-ginger oil into the marinade to bloom the aromatics and mellow raw garlic/ginger flavor.
- 5
Taste the marinade and adjust balance: add up to 1 teaspoon more sugar if too sharp, or 1 teaspoon more vinegar/lime if too flat.
Marinate
- 6
Place the prepared crab pieces in a non-reactive dish or a resealable plastic bag. Pour the marinade over the crab, making sure all surfaces are coated. Add scallion whites (reserve greens for garnish) and half of the sliced chilis into the container so their flavor infuses.
- 7
Cover and refrigerate for 1 to 2 hours for a light marinade, or up to 6 hours for deeper flavor. Turn the crab once halfway through to ensure even coverage.
Finish & Serve
- 8
About 10 minutes before serving, remove the crab from the fridge to take off chill. Arrange crab on a serving platter, pour a few tablespoons of the reserved marinade over the top (do not use marinade that raw crab sat in unless boiled for safety). If you want to use the marinade as sauce, bring it to a rolling boil for 2 minutes in a small saucepan before spooning it over the crab.
- 9
Slice the remaining scallion greens thinly on the diagonal and scatter over the crab along with remaining sliced chilis. Sprinkle coarse sea salt and freshly ground black pepper evenly. Garnish with cilantro leaves and toasted sesame seeds if using.
- 10
Serve with lime wedges on the side for squeezing and an extra small bowl of the boiled marinade or additional soy-lime dipping sauce.