- Rinse crabs thoroughly under cold water. Remove the top shell, then cut each crab in half or quarters; drain well.
- To prepare marinade, combine the sriracha, soy sauce, gochujang, gochugaru, rice vinegar, sesame oil, mirin, sugar, garlic, ginger and green onions in medium bowl. Mix well until the sugar dissolves.
- Place the cleaned crab pieces in a large container with a lid. Pour the spicy marinade over the crab, making sure each piece is well-coated. Top with sliced onion and sprinkle with sesame seeds.
- Cover the container and refrigerate the crabs for at least 12 hours, preferably overnight, to allow the flavors to penetrate the meat.
- Serve the marinated crab cold, topped with extra sesame seeds and chopped green onions if desired.
Recipe created in partnership with Chef Angel Barreto.
