Sweet & Sour Crab Claws

Sweet & Sour Crab Claws

This crab claw recipe from Seaworthy in New Orleans is the perfect messy party appetizer. The sticky, sweet, and sour gochujang-based sauce is what makes this recipe irresistible. Make the sauce for the claws and so much more.

Ingredients :

• 1 tablespoon grapeseed oil or other neutral oil
• 1 teaspoon sesame oil
• 2 teaspoons minced fresh ginger (from 1 [1/2-inch] piece)
• 2 teaspoons minced garlic (from 1 large garlic clove)
• 4 ounces rice wine vinegar
• 1/2 cup granulated sugar
• 1/2 cup water
• 2/3 cup ketchup
• 2 tablespoons fish sauce (such as red boat)
• 2 tablespoons gochugaru
• 1 1/2 tablespoons gochujang
• 1 teaspoon soy sauce
• 2 pounds prepared cocktail crab claws (such as blue crab or jonah crab)
• sliced scallions and toasted sesame seeds, for garnish

Directions

1. Add grapeseed oil and sesame oil to a small saucepan over medium heat. Add ginger and garlic, and cook until tender and translucent, 30 seconds to 1 minute.
2. Add rice wine vinegar, granulated sugar, and 1/2 cup water, and bring to a simmer, about 5 minutes, stirring until sugar is dissolved.
3. Add ketchup, fish sauce, gochugaru, gojuchang, and soy sauce, and bring to a simmer over medium-low. Simmer, stirring occasionally, until thickened slightly, 10 minutes. Let sweet and sour sauce cool completely on countertop, about 3 hours, or transfer to freezer and cool 1 hour.
4. About 1 hour before serving, combine crab claws and sweet and sour sauce in a large bowl. Cover bowl with plastic, and refrigerate at least 1 hour and no more than 12 hours. Transfer to a serving dish, and garnish with sliced scallions and toasted sesame seeds.