The nationwide gazetteer Sinjeung Dongguk Yeoji Seungnam, compiled during the reign of King Jungjong of Joseon, records that "ja-hae" (紫蟹) were found in 11 areas across Gyeongsang, Gangwon, and Hamgyong provinces. The "ja-hae" noted there refers to red snow crab and snow crab. The 11 areas include Yeongdeok.
Stories about Yeongdeok snow crab have also been passed down orally. In early Joseon, local specialties were sent to Hanyang to be placed on the king's surasang. There were criticisms at the time that the sight of the king eating snow crab did not look dignified. In particular, because having snow crab meat stuck to the royal face (yongan) was said to look unsightly, snow crab was not served on the surasang for a while.
However, the king thought of the taste of snow crab and ordered an official to find it again, and the official reportedly went as far as Yeongdeok to get the crab. The name given to the crab then was "juk-hae" (竹蟹), because its legs resembled bamboo. It is also said that the name we use now, "dae-ge," did not come from the character for "big" (大) but originated from "bamboo."
Yeongdeok snow crab became famous as a proper noun in the 1950s when a local seafood processor began making canned snow crab. The local government also began promoting snow crab as Yeongdeok's signature specialty. Since 1998, the Yeongdeok Snow Crab Festival has been held every April around Ganggu Port.
Snow crab fishing begins in November when the cold wind starts to blow. In the Yeongdeok area, coastal snow crab fishing runs from November to May of the following year. From June to October, a closed season is strictly observed to conserve fishery resources.
Yeongdeok snow crab inhabits clean seas with sandy bottoms at depths of 200–400 meters. The shell is thin, but the meat is full. Snow crab is a treasure trove (寶庫) of nutrition, rich in essential amino acids such as calcium, phosphorus, and iron. In particular, its high mineral content helps prevent aging and is good for children's growth and development.
There is also a saying, "You can eat an entire cow and leave no trace, but even one small snow crab cannot be hidden." It means the aroma of boiled snow crab is strong and lingers.
Ganggu Port in Yeongdeok is the home of Yeongdeok snow crab. When the crab season arrives, the port is bustling with fishing boats. The Yeongdeok Snow Crab Street, created near Ganggu Port, is a 3-kilometer stretch with about 100 snow crab shops, drawing many gourmets who love crab.
Yeongdeok County Chief Kim Gwang-yeol said, "Yeongdeok snow crab is not just a specialty but the history and pride of Yeongdeok residents carried on for a thousand years," adding, "We will spare no effort to preserve Yeongdeok snow crab, which has elevated the brand value of Yeongdeok and driven the local economy, and to build a sustainable marine ecosystem."
☞ Yeongdeok snow crab recipe
1) Pour only 2–3 cm of water into the bottom of a pot, set a steamer rack (or a plate), and, after the water boils and steam rises, steam for 20 minutes, then turn off the heat and let it rest for 5 minutes.
2) When steaming, place the crab belly up toward the sky so the innards leak less and you can enjoy a richer taste.
3) After the steamed snow crab is completely cooled, wipe off moisture with a paper towel, seal it in plastic wrap or a zipper bag, and store it in the refrigerator. Refrigeration is recommended for 1–2 days, and freezing within 3 weeks.
4) Thaw slowly in the refrigerator compartment, and for reheating, microwave for just 1 minute.