What You Need to Know
The crab protein denatures around 60‑70 °C, so precise heat control is required to avoid a rubbery texture. Maillard reactions between amino acids and reducing sugars at 200‑250 °C produce melanoidins, pyrazines, and furans that give the dish its brown crust and complex aroma. Caramelization of added sugar at ~160 °C contributes sweetness, color, and depth of flavor, while the acidic pH (~4.5‑5.5) preserves the crab and enhances umami.
The Science
Primary Reaction
Maillard reaction between amino acids and reducing sugars