![]() ![]() “I like to get a nice quality shrimp and put crab paste on top,” they say. If you really love that crustacean flavor and want to bring it to the max, Cousler recommends layering fermented crab paste on fresh shellfish. It’ll leave a greasy top, and I love a dirty soup like that.” “You could use crab paste as a soup base,” they add, “but it’s not going to dissolve fully. They treat the paste like a sofrito base-sautéing in a pan alongside garlic, onions, and pickled peppers-before adding cooked rice, vegetables, and other toppings, then cooking until they achieve a nice caramelized color. Some crab pastes- like Korean gejeot-are more spreadable and homogenous, while others have larger chunks of crab, so it’s worth trying a few brands and varieties to find the topping that best suits your needs.įor a more filling meal, Cousler suggests making crab paste fried rice. Because the ingredients are cooked before fermenting, crab paste can be used as a condiment straight out of the jar, making it one of the easiest ways to add complex fishy flavors to a bowl of white rice as a side dish or snack. Photo by Emma Fishman, food styling by Susie Theodorou, prop styling by Elizabeth Jaime What else can I do with crab paste?īeyond basting, crab paste has tons of potential for home cooking. The brighter it is, the better the quality is.” Cousler personally prefers the Filipinx brand Navarro’s, although says the Thai brand Por Kwan’s version is a good substitute as well. “I consider it a delicacy,” says Cousler, “usually it’s bright orange and made from all female crabs. While the exact recipe varies somewhat from region to region and brand to brand, crab paste is usually a mixture of fermented crab guts and roe cut with some kind of acid like vinegar or citrus and oil, which makes it a prime candidate for basting meats while they cook. (I mean, when isn’t the answer just “butter”?) But here, Silver Cousler-chef of the forthcoming Neng Jr.’s in Asheville, North Carolina-uses crab paste, which delivers the same richness while adding umami, some fermented funk, and a surfy-turfy moment to every bite. If you’ve ever left a steakhouse wondering why your dinner was so good, the answer is almost certainly that it was slathered with melted butter and herbs while it was cooking. Second, it’s continuously basted in a delicious mixture of ginger, garlic, lemongrass, and, most important, crab paste.īasting a steak in any fat is a great way to bring up the richness and juiciness of the meat without overshadowing its existing flavor. First, the meat is cooked in a ripping hot cast-iron pan on top of the grill, which allows you to get an aggressive sear on both sides without setting off your fire alarm. ![]() This rib-eye recipe from our Short Is Sweet collection perfectly demonstrates a couple of the easiest ways to make homemade steaks taste like something you’d get at a restaurant.
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