Imperial snow crab fried rice
Ingredients
- 2 tablespoons canola oil
- 4 eggs, beaten
- 2 pieces Gai lan (Chinese broccoli), stalks sliced into 2 millimeter rings, leaves coarsely chopped
- 1 tablespoon garlic, minced
- 2.5 cups rice, cooked & cooled & crumbled
- 2 tablespoons crab paste
- 1 teaspoon salt
- 115 grams crab meat
- 1 tablespoon Tobiko (flying fish roe)
- 1 scallion, sliced into curls
- Crispy wonton skins (julienne then fry at 350 F)
Crab legs:
- 455 grams snow crab legs
- 115 grams butter
- 3 sprigs tarragon
- Salt
- Zest of 1 lemon, removed with veg peeler, not with a rasp
Directions
- Heat a 30 centimeter nonstick frying pan or wok to medium-high.
- Add oil, then eggs and stir with a wooden spoon until cooked completely.
- Add chopped gai lan and garlic, stir fry 45 seconds until garlic is fragrant.
- Add rice, toss and stir fry until warm throughout.
- Spoon crab paste, stir fry.
- Add crab meat, stir to incorporate.
- Plate rice, top with tobiko, scallion and crispy wonton.
Crab legs:
- Thaw crab legs.
- Lay out three big sheets of paper towel.
- Using a spray bottle w/water, spritz paper towels.
- Wrap Snow Crab Legs in damp paper towels.
- Wrap in double layer plastic wrap.
- Microwave on high for two minutes.
- Toss with melted seasoned butter.
