Cut all the crab's fine thorns with scissors because they can get poked when eating them.
Cut off all the spines on the back skin and legs.

Please also cut the part connected to the stomach.

Wipe back and forth thoroughly with a clean brush or a new toothbrush.

Cleanly trimmed blue crabs can be removed and cut in advance to make them easy to eat or put in a container.
My husband likes to have crab intestines left, so I trimmed it up to here to put it in a barrel.

Slice the onion, cut the zucchini into half-moon slices, and cut the radish into half-moon slices.

Cut tofu into bite-size pieces.
Originally, there are crown daisies in crab soup, but the mart didn't have it in stock, so I prepared perilla leaves.
I cut the perilla leaves into big pieces.

Put 1.6L of water in a hot pot and boil radish and anchovies again.
When the broth starts to boil, reduce the heat to medium and let it boil for 10 minutes.

After 10 minutes, take out the anchovies again.
And strain 1 tablespoon of soybean paste through a sieve.

After mixing the soybean paste, add 1 tablespoon of minced garlic, 1 tablespoon of soy sauce, and 1 tablespoon of anchovy sauce.
Then add the onions, zucchini, and trimmed blue crabs and add 2 tablespoons of cooking wine and bring to a boil.
I boiled the crab for 10 minutes, flipping it back and forth.

Add tofu, enoki mushroom, cheongyang red pepper, and red pepper about 5 minutes after adding blue crab.
Add 1/2 teaspoon of salt to season.

When the crab stew is done, turn off the heat and add crown daisy or perilla leaves.

The ready-made crab stew is hot, so wear gloves inside the plastic gloves and cut them into bite-size pieces.
The broth inside the shell of the back is made of blue crab.