I was always familiar with whole crab dishes growing up. It was one of those special plates we would order for family gatherings at Korean-Chinese restaurants, which they usually prepared deep fried. I came across an Italian oven-roasted crab recipe a few years back that I made for my new Italian boyfriend, now husband. I thought I’d impress him by using his leftover Italian herbs he had left at my place for some crab legs I “roasted” in my little toaster oven (I didn’t have an oven in my quaint Brentwood studio). Eventually I got my oven and we were able to make this dish using whole crabs at least a couple times a year. In the more recent years I have diverted away from the Italian recipe and began using other ingredients we had, like doenjang (you’ll remember we used for our Spicy Shredded Beef Soup). The combination of garlic, soy, and doenjang makes this dish unbelievably savory and flavorful. This recipe is quick and easy while still being impressive to serve.
Sometimes we enjoy this dish with some grilled bread but this particular time we had it with white rice and roasted broccolini.
I carefully removed some crab meat with its marinade and quickly mixed it with the rice and minced broccolini for Preston to have for dinner.