Yangnyeom Gejang

Thoroughly clean the Fresh Blue Crabs under cold running water, scrubbing any dirt from their shells. Remove the apron (triangular flap) from the underside and the gills and mouthparts from the top shell.

Cut each cleaned Fresh Blue Crab into four to six pieces, depending on its size. For larger crabs, separate the body from the top shell, remove the inedible parts, and then cut the body into pieces. Keep the top shell for presentation if desired.

Finely chop the Green Onions and thinly slice the Onion. Grate the Korean Pear.