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Imperial snow crab fried rice


  • 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


  1. Heat a 30 centimeter nonstick frying pan or wok to medium-high.
  2. Add oil, then eggs and stir with a wooden spoon until cooked completely. 
  3. Add chopped gai lan and garlic, stir fry 45 seconds until garlic is fragrant. 
  4. Add rice, toss and stir fry until warm throughout.
  5. Spoon crab paste, stir fry.
  6. Add crab meat, stir to incorporate.
  7. Plate rice, top with tobiko, scallion and crispy wonton.

Crab legs:

  1. Thaw crab legs.
  2. Lay out three big sheets of paper towel.
  3. Using a spray bottle w/water, spritz paper towels.
  4. Wrap Snow Crab Legs in damp paper towels.
  5. Wrap in double layer plastic wrap.
  6. Microwave on high for two minutes.
  7. Toss with melted seasoned butter.

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