Spicy Crab in Coconut-Gochujang Sauce

1Heat the vegetable oil (2 tablespoons) in a large skillet over medium heat. Add the garlic and ginger paste (2 tablespoons), and sauté until fragrant, about 1 minute.

2Stir in the gochujang and spicy chili crisp (2 tablespoons). Cook for another 2 minutes to allow the flavors to meld.

3Add the clam juice (1 cup) to the skillet and bring the mixture to a simmer.

4Whisk in the coconut flour (¼ cup) a little at a time to avoid lumps, and simmer for 3-5 minutes or until the sauce begins to thicken.

5Add the cracked crab (2 lbs) to the skillet, coating evenly with the sauce. Season with salt (1 teaspoon) and pepper. Cover and simmer over low heat for 10-12 minutes or until the crab (2 lbs) is fully cooked and heated through.

6Taste and adjust seasoning if necessary.

7Serve hot, garnished with sliced green onions, (2 tablespoons) alongside steamed rice.