Instructions: Scrub the crabs with a firm brush to clean. Remove and discard the upper shell. Only the body and legs of the crab are used. Do not dislodge the orange crab roe that clings to the inner shell and contents. Cut the body into halves, then each half into 2 or 3 pieces including the legs.

Mix together the sugar, sesame seeds and oil, scallions, garlic, ginger, red chili powder, onion and chilies. Mix this with the soy sauce, then strain the seasoned sauce into a marinating bowl. Reserve the seasoning ingredients. Mix the crab pieces in the sauce and marinate, covered, in the refrigerator for 24 hours.

The next day add the seasoning ingredients to the crab and soy sauce, mix well, and serve at room temperature with steamed rice and an assortment of other Korean dishes.

This recipe yields 4 to 6 servings.

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