Blue Crab Stew recipe - ingredients, nutrition and when to eat it
A refreshing, lightly sweet stew made by simmering blue crab, radish, and zucchini in soybean paste broth.
A refreshing, lightly sweet stew made by simmering blue crab, radish, and zucchini in soybean paste broth. It’s especially comforting with rice on a spring or autumn evening, when blue crab is at its best.
Seafood · 30 minutes to cook
Nutrition (per 812.5g serving): 201.9 kcal · protein 28.7g · carbohydrate 15.9g · fat 2.5g · sodium 1260.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Scrub the blue crab shells with a brush, then remove the gills and sand sacs.
Tips: Boiling the crab too long can make the meat dry and tough, so cook it for about 10 minutes after the broth comes to a boil.
Tips: Dissolve the soybean paste in the stock first so it blends evenly into the broth.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Blue crab — 0.5 pc
- Radish — 80 g
- Zucchini — 60 g
- Doenjang — 0.5 Tbsp
- Dried anchovies — 8 g
- Kombu — 5 g
- Water — 500 ml
- Green onion — 20 g
- Garlic — 2 pc
- Korean red pepper flakes — 0.5 Tbsp
- Salt — 0.1 tsp