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Seco crab barrel assortment | Kimagure Cook's recipe transcription

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Kimagure Cook

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Ingredients

Seco crab : 2 cups
salt : Appropriate amount
Sudachi : 1/2 piece

Time required

40minutes

Procedure

1) Boil 01:25
Lightly wash with a brush. Add salt to boiling water and add crabs with the shell down. Cover with otoshi buta, boil for 10 to 15 minutes, and chill in the refrigerator for about half a day.
2) Put together Uchiko 02:40
Remove the loincloth of the crab, hold the legs on both sides, and remove the folding legs. Take a beak from the shell. The inner child in the shell is also loosened, and the inner child attached to the foot is also put in the shell. When all is taken, transfer to a plate. Remove the outer child with a spoon and remove the streaks cleanly.
3) Take out 04:35
Remove the gills from your feet and wipe the torso clean with paper. Fold the tip of the leg from the middle joint. Insert a knife and cut it slightly below the joint that connects to the torso in the upper part of the foot. Slice the torso in half and take out. Cut the thick part of the removed leg in half and take it out with a toothpick.
4) Serve 06:42
Place the outer child on the upper side of the shell, and place the inner child and miso under it. Put the same body on both sides, put the body of the foot on it, push the protruding part into the shell, put the gold leaf on it, and it's done.

Point

Seko crab is a female snow crab, and although its eggs are delicious, it is easier to eat than males.
Uchiko and outer child look and feel differently.
When taking out the body of the foot, it is better to take it out from the thin side.
The outer child enjoys the texture.
The body of the torso is more delicious than the body of the legs.
It takes time to make a barrel, but it is very easy to eat.