Active Time
10 Mins
Total Time
40 Mins
Yield
Serves 6 (serving size: 10 to 12 crab claws)
Photographer: Greg DuPree; Food Stylist: Katelyn Harwick; Prop Stylist: Mindi Shapiro

How to Make It

Step 1

Toss together crab claws, liquid from Pickled Chiles, chopped Pickled Chiles, red onion, and mint in a bowl.

Step 2

Divide claws and liquid among 4 shallow bowls; top each with 1 tablespoon olive oil, 1/4 teaspoon sea salt, and 1/4 teaspoon gochugaru.

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