Hey! I’ve been wanting to try raw marinated crab FORVER, I’m obsessed with the idea of needing to know what it’s like. I love seafood and Asian cuisine. The issue is, I live in a VERY rural area, my closest H-Mart is almost 3 hours away. None of the Asian markets (very few) near me have it, so I’ve been doing research on how to make it myself. I haven’t been able to find the crabs obviously either at the Asian market or my regular supermarkets UNTIL yesterday!! I’ve read that you’re really supposed to use Korean flower crabs, but that you can also use blue crabs. I found these raw, frozen, blue crabs at a grocery store near me.
I’m wondering if anyone with experience making/eating this dish can tell me if these crabs will work/are safe to use for this kind of recipe. If not I can just use them for a seafood boil, I don’t want to give myself food poisoning lol. But I’m really excited and I would love to be able to try making this! If you have any tips for my recipe that’s also welcome.
by anonkdf
11 Comments
https://preview.redd.it/dkn0molflpmb1.jpeg?width=3024&format=pjpg&auto=webp&s=cacc845460439dd4fb30edde520c447368c6a8cb
I don’t know why the first photo won’t seem to load up, here they are
It should be fine, they are the right kind of crab. They don’t look they’ve been cut or cleaned like the Korean ones come, so you need to slice them in half and the tips of the feet so the marinade can penetrate.
As for good safety, I know that for fish if it has been either flash frozen, or left in a domestic freezer for at least 7 days, it is considered to be safe to eat raw. I am not sure if this logic applies to crustaceans but I don’t see why not. They were almost certainly flash frozen in production and have been in a freezer for more than 7 days since you bought them, but if you want to be extra safe put them at the back coldest part of
Your freezer for 7 days and then it’s guaranteed 🙂
If they are flash frozen then you’re fine, do a smell test once it thaws but other than that you can use it.
Raw crab is a no no for me.
I’d say no. Especially coming from Tunisia. Standards of seafood are way different there. They’re clearly encouraging it to be cooked too. Bacteria that are okay when cooked may not be so good uncooked. Maybe the fermentation process will lead to good bacteria overcoming bad bacteria to a safe standard but it’s a big risk. Note, this is my opinion as a non-Korean.
If I did this, I’d only use the freshest crab that is locally sourced from a reputable seafood store or sourced from Korea where eating crab raw is expected. If it wasn’t available, then I wouldn’t make it.
it’s more expensive and i don’t have any specific vendors to recommend but there are companies you can order live crabs from for delivery
If you are making the spicy ones it’s fine but if you are making the soy sauce ones you need fresh crabs
Has anyone tried this technique with raw salmon?
I can easily source sushi-grade salmon and have seen that dish before?
Looks so good.
I would definitely defrost them first and smell them. In my experience, they smell very fishy and not fresh for raw consumption. If you’re from North America, I would buy live Chesapeake blue crab blue crab and use that, I guess ask the fish monger if they have that in town?
Just note that this dish is not without risks. I don’t think it can be made safe by any conventional means. But I absolutely love it, and I personally take the risk every time.
No dude. Only if flash frozen like fish from Japanese Market and fedexed. It says right on the package : “COOK ME!!!”
You can make marinated crab, but there’s a difference between frozen marinated crab and fresh marinated crab.