Was it last year? There was a news story from Italy saying they were struggling with an overabundance of blue-legged swimming crabs and were actively trying to get rid of them. In a follow-up story, a chef in New York even publicly requested that those crabs be shipped to him so he could cook and sell them. But almost every Korean who heard the news must have thought, “Then give them to us!” The very same blue-legged crabs that Italians were throwing away are the ones we crave and can’t get enough of during spring and autumn in Korea.
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| crab in Italia |
| Crab in Korea |
As the wind and sea begin to warm, many Koreans start to think of one thing—flower crabs (called kkotge in Korean). The times may be unsettled, but as these crabs move south to feed and spawn and then return, many hope that their appetites return with them. By March, the crabs have already started to return to shallow coastal waters, and until their spawning season in June, they actively feed and fatten up. This is why spring is considered their peak season.
Known in the West as the swimming crab, these crabs enjoy gliding through the sea. Most crab species actually swim to find food, escape predators, or mate. What makes flower crabs especially beloved is, of course, their edibility. Some may find eating them a bit inconvenient compared to other ingredients, even though the flavor is well appreciated. Still, crabs with harder shells than flower crabs tend to be considered even more troublesome to eat. Also, compared to larger snow crabs (daege), flower crabs have stronger reproductive abilities. They live for about three years, reach maturity within a year, and females become able to spawn once they grow to around 6.4 cm. Snow crabs, by contrast, take 7–8 years to become fertile. For this reason, flower crabs have a relatively short no-catch season. Autumn marks a second peak for them because their spawning ban lasts from June to August. After that, the crabs are close to spawning and filled with meat, making it another ideal season to enjoy them.
It’s widely believed that crabs that migrate—like flower crabs—are tastier than those that live in the same place, especially in warm tropical waters. Flower crabs that inhabit temperate climates are mainly caught off the coasts of Korea, Japan, and China. The sweet taste of crab meat comes from amino acids, particularly glycine in flower crabs. Arginine and taurine also contribute to their sweetness and umami flavor. Because of their umami-rich profile, flower crab meat pairs well with both soy sauce and chili-based seasonings. The meat is rich in essential amino acids, relatively low in fat, and easy to digest—making it a healthy choice. Taurine, which is essential for cats, has health benefits for humans as well, such as lowering blood pressure and helping prevent diabetes.
Flower Crab Soup vs. Steamed Flower Crab:
Many people prefer their flower crab in a hearty, spicy soup. The umami of crab broth is unmatched, and its distinct aroma goes perfectly with a spicy base. However, some argue that steaming is the better way to enjoy crab. Boiling or simmering in water can leach out the rich umami from the meat. So if the crab is especially fresh, it’s better to preserve that flavor and enjoy the meat as is. If you’re buying crabs just to make broth, it’s actually smarter to buy smaller ones. That said, a live crab doesn’t always guarantee quality. As elders often say, “A crab stops eating after it's caught and loses weight trying to escape.” It’s true—cooking it quickly after catching is best. Also, the whiter the legs, the higher the meat yield. Since crabs molt, a soft belly may indicate a recent molt and less meat.
We’re going through chaotic days. But now is the perfect time to warm your stomach with crab soup—or maybe indulge in a bucketful of freshly steamed flower crabs.
| Steamed Crabs |
| Spicy Crab Soup |
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