Snow Crab in a Delicious Broth

Snow Crab in a Delicious Broth

Be sure to try this recipe out if you are able to obtain fresh snow crabs. It seems that the snow crab is called differently according to the region, such as Seko crab and Koppe crab. These crabs are rather small and a delicious flavoring will come out of the crab even if you do not use dashi stock!

Ingredients: Serves 2

Live snow crabs (Seko crab, koppe crab)
2 crabs
Daikon radish
5 cm in length cut in half
to taste
as needed


1. Julienne the daikon radish.
2. Now we will handle the crab. Turn them over and remove the underbelly (This is also edible).
3. Next, press down on the stomach meat with your left hand, and pull of the right legs of the crab with your right hand. Remove the rest from the shell in the same manner with your left hand.
4. The brown parts attached to the legs (gills?) are edible, so remove. You can use the juices inside the shell as is instead of throwing it out. After this point, nothing else is discarded.
5. Put the daikon radish from step 1 and the entire crab into the pot (you should put the crab shell facing up), fill the pot nearly to the top with water, and turn on the heat after adding the water. You want to bring out the savory juices, make sure to bring it to a boil using cold water.
6. Simmer for about 15 minutes on high heat after bring it to a boil. Lastly, add miso and serve.

Story Behind this Recipe

The egg sack of the crab and the innards are delicious! This is something I always make during winter. Boiled king crab is also delicious, but I absolutely think this broth is much more of a treat. Even though they are rather thin, the trunk and legs are both loaded with succulent juices.