Crab sauce, like fish sauce and shrimp sauce, is also a condiment fermented with salt, but the production is much less common than shrimp sauce, and the output is not large. About 120 kilograms of crab sauce can be made from every 100 kilograms of fresh crab.

Production Methods Editor

Raw Material Pre-treatment: Choose fresh sea crabs as raw materials, with September to November crabs as the best. After fishing, timely processing treatment. After washing with water, remove crab shells and stomach sacs, drain off water. Remove the gills, and then wash with water to remove sediment, dirt, impurities and so on. [1]

2. Mashing: Place the shelled crab in a bucket and mash the crab body, the more crushed the better, in order to accelerate fermentation and maturation.

3. Pickling and fermentation: add 25-30% salt, stir and mix well, pour into the fermentation container, press and smooth the surface to prevent the sauce color from turning black. After 10 to 20 days, the fishy smell gradually reduced, the fermentation is mature.

4. Storage: crab paste in the pickling fermentation and storage process, can not be covered and out of the sun, so as not to cause discoloration. Lose its original reddish-yellow color.

Product Features Editor

Red-yellow color, with the inherent smell of crab paste, no odor.

For the marinated food of seafood, it is a kind of food made by putting crabs into the soy sauce made of various condiments such as garlic and ginger. In the Zhouli, there is the phrase "crab Xu," which is said to be a kind of crab sauce, showing that crabs appeared as food at the feasts of our ancestors more than 2,000 years ago.

Recipe for pickled crab chili sauce: 3 tablespoons Korean chili powder, 3 tablespoons soy sauce, 1/2 tsp salt, 2 tablespoons mirin, 2 tablespoons corn syrup, 1 tablespoon freshly squeezed lemon juice, 1 tablespoon finely grated garlic, 1 tablespoon finely grated ginger, 1 tablespoon sesame seeds, and 1 green onion, chopped

How to make it: Edit

1. Chill the fresh crabs in the refrigerator for two hours.

2. Combine all the marinade ingredients, the marinade can be made 1-2 days in advance, the flavor will be better after a little fermentation.

3. Remove the crabs, they are no longer powerful, you can safely wash the crabs and cut the crab body in half, remove the gills. Crab pincers are cracked with the back of a knife.

4. Mix the crabs with the marinade and refrigerate for 2-3 days for best flavor. Add chopped onion and fresh chili peppers, a spoonful of Korean plum syrup (maesil chung,) or a small amount of grated apple or pear puree to add a bit of tartness and sweetness to the marinade.

5. The same goes for seafood sashimi, such as fish roe, squid, etc.