Spring - STUFFED CRAB SHELL KIMCHEE

KYE SSAM KIMCHI

This is a gourmet kimchee that makes use of cleaned crab shells for presentation purposes.

INGREDIENTS:
12-15 large fresh crabs
5oz (140g) coarse sea salt
1 Napa cabbage, about 2 lb (1kg), cut into 1 ½ in (4cm) pieces
1 radish, about 1 lb (500g), julienned
1/3 cup crushed garlic
¼ cup crushed fresh ginger
3oz (85g) red hot chili powder
1oz (30g) red hot chili flakes
½ cup fish sauce
4 scallions, cut into 2 in (5cm) lengths
½ cup Korean watercress (minari), cut into 2 in (5cm) lengths

HOW TO MAKE:
1. Rinse the crabs well, pull off the top shells, and reserve. Remove the roe and set aside. Crack open the crab legs, remove the meat. Mix the roe and meat together with 2oz (60g) salt. Blanch the top shells turn red, then dry thoroughly.
2. Toss the cabbage and radish with 3oz (85g) salt and allow to stand.
3. To make the stuffing, mix together the garlic, ginger, chili powder and flakes, and fish sauce. Add the scallions and minari, and toss together. Add the cabbage and radish and mix well.
4. Stuff the crab shells generously. Pile them neatly in a container with the stuffing facing up. Cover with several cabbage leaves and allow to ferment for 2-3 days. Serve the kimchee in the crab shells.