Spicy Crab in Coconut-Gochujang Sauce

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

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

3.Add the clam juice to the skillet and bring the mixture to a simmer.

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

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

6.Taste and adjust seasoning if necessary.

7.Serve hot, garnished with sliced green onions, alongside steamed rice.