Collection Cooking 2026.08.26

7-Step Course Recipe Connecting an Appetizer to Fried Rice with One Crab

A cooking flow that divides the crab meat, innards, and shells to connect a single ingredient into a home-cooked course with different textures

#Flower Crab Course Meal #Flower Crab Recipes #Housewarming Food

To stretch one crab into multiple dishes, it’s important to know when to divide the ingredients rather than the number of menu items. If you cut everything from the start and throw it into a stew, the roles of the meat, innards, and shells will only end up as one. On the other hand, the thick meat of the steamed crab can be used in a cold appetizer and rice, while the smaller pieces can go in pancakes and noodles, with the shells being used for stock, creating a variety of textures from a small amount.

This menu does not aim to make seven large dishes like an actual banquet. Instead, it's structured so that 2-4 people can prepare one or two crabs and sample small amounts in the order of appetizer, broth, steamed dish, noodles, pancake, rice, and finishing touch. Remember to distinguish between tools for handling raw crabs and those for cooked food, and store the separated meat and innards cold until needed.

First Plate Crab Meat Cucumber Salad

First Dish: Crab Meat Cold Cucumber Salad

Toss the thick meat of the cooked crab with cucumber, pear, and a light vinegar-based sauce to serve as the first dish. Start with minimal mustard and sugar to avoid overshadowing the crab's aroma, mixing them just before serving to reduce excess moisture.

활용 방향 차가운 전채 조리 확인 익힌 살·먹기 직전 버무리기

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Clear Crab Broth Infused with Shells

Clear Crab Broth with Shells

Boil cleaned shells and claw tips with aromatic vegetables to create the broth base for the next dish. Instead of breaking them for a long time over high heat, strain the broth twice through a fine sieve once the flavors are infused to remove small shell pieces.

활용 방향 기본 국물 조리 확인 충분한 가열·고운 체

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Seasonal Steamed Crab Dish

Main Dish: Seasonal Crab Steamed in Wine

Cook the intact body with a small amount of water or wine and aromatic vegetables to highlight the meat’s texture in the main dish. Wine serves only as an aromatic ingredient and cannot revive crab that has lost freshness, so make sure to cook it through according to its size.

활용 방향 메인 찜 조리 확인 재료 선도·속까지 익히기

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Crab Broth Perilla Kal-guksu

Crab Broth with Perilla Noodles

Add noodles and a small amount of perilla seeds to the previously strained crab broth for a nutty noodle dish. Add the perilla seeds last to avoid overwhelming the crab's aroma, adjusting the broth's concentration to match the fresh noodle starch.

활용 방향 면 요리 조리 확인 들깨 양·면 전분

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Scrap Crab and Water Celery Pancakes

Scrap Crab Meat Pancakes with Water Celery

Mix the small amounts of cooked crab meat from the legs and body with water celery batter, then pan-fry into small pancakes. To prevent them from tearing due to excess moisture, reduce the moisture of the crab meat and fry them briefly to keep the cooked meat from drying out.

활용 방향 작은 부침 조리 확인 물기·짧은 재가열

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Internal Organs Soy Sauce Crab Shell Fried Rice

Innards Stir-Fried Rice with Crab Shells

Mix high-quality cooked innards with a small amount of soy sauce and rice, adding the previously prepared crab meat at the end. Both the innards and soy sauce are strong in flavor, so avoid adding too much from the start and heat well in the pan.

활용 방향 밥 요리 조리 확인 익힌 내장·간 조절

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Crab Broth Scorched Rice Finish

Final Touch: Crab Broth Scorched Rice

Add scorched rice to the remaining clear broth to warm up and complete the course. If the broth has become too salty, supplement with some water, and remember to sufficiently reheat any reserved broth before only making the amount you will consume at once.

활용 방향 마지막 국물 조리 확인 재가열·최종 염도

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The key to the course is not to use a lot of crab, but to place the advantages of each part in different dishes. Start with a clear appetizer and broth to open the palate, showcase the core flavor of the crab in the steamed dish and noodles, then use smaller pieces in pancakes and fried rice to keep the flow natural. If your group is small, it’s sufficient to skip either the appetizer or pancake and just keep the broth, steamed dish, and rice stages.

Separate the portions you’ll use immediately after preparing and those you’ll use later, keeping them in the fridge, and do not leave the finished dishes out for too long at room temperature. For the shell broth, boil it thoroughly and strain it through a fine sieve to remove bits, and avoid using innards that have any strange smells or colors. Using every bit of the crab is great, but forcing down parts that raise safety concerns isn’t being thrifty.

한눈에 보기 7개

First Plate Crab Meat Cucumber Salad

차가운 전채 · 익힌 살·먹기 직전 버무리기

Clear Crab Broth Infused with Shells

기본 국물 · 충분한 가열·고운 체

Seasonal Steamed Crab Dish

메인 찜 · 재료 선도·속까지 익히기

Crab Broth Perilla Kal-guksu

면 요리 · 들깨 양·면 전분

Scrap Crab and Water Celery Pancakes

작은 부침 · 물기·짧은 재가열

Internal Organs Soy Sauce Crab Shell Fried Rice