Imperial Snow Crab Fried Rice

Ingredients

For the Fried Rice

• 2 tbsp canola oil
• 4 eggs, beaten
• 2 gai lan (Chinese broccoli), stalks sliced into 2mm rings, leaves roughly chopped
• 1 tbsp garlic, minced
• 2.5 cups cooked rice, fully cooled & crumbled
• 2 tbsp crab paste
• 1 tsp salt
• 4 oz crab meat
• 1 tbsp tobiko (flying fish roe)
• 1 scallion, sliced into curls
• Crispy wonton skins (julienne + fry at 350°F, season with salt)

For the Butter Poached Crab

• 1 lb snow crab legs
• 1/4 lb butter
• 3 sprigs tarragon
• Zest of 1 lemon (removed in wide strips with a peeler)
• Pinch of salt

Directions

For the Butter Poach

1. Warm the butter gently by placing butter in a small saucepan on low heat. You want it melted and fluid, not sizzling and not browning.
2. Drop in tarragon, lemon zest, and a small pinch of salt.
3. Add the crab leg, keeping heat low, the butter should never bubble.
4. Poach for  6–8 minutes, rotating occasionally so everything is coated.Crab is ready when hot through and lightly perfumed.
5. Remove + rest brieflyLet excess butter drip off. Crack and pull out big, clean pieces for plating.

(If reheating later, slip back into warm butter for 1–2 minutes.)

For the Fried Rice

1. Heat a 12-inch nonstick pan or wok to medium-high.
2. Add oil, then eggs. Stir until fully set,  with no large wet patches.
3. Add gai lan and garlic. Stir-fry ~45 sec until fragrant.
4. Add rice. Toss until hot and separated.
5. Spoon in crab paste + salt. Stir-fry to coat the grains.
6. Fold in crab meat, warming  it through without over-mixing.
7. To Serve, plate the fried rice. Top with: tobiko, scallion curls, crispy wonton.Crown with butter-poached snow crab.