Calamari Crab Claws Recipe

Combine yellow mustard seeds, apple cider vinegar, water, sugar and salt in a small heatproof jar. Stir to dissolve sugar and salt. Let sit at room temperature for at least 2 hours (preferably overnight) until seeds plump and pickled. Refrigerate until needed.

In a small saucepan combine tamari (or soy sauce), mirin, rice vinegar, brown sugar, honey, grated ginger and minced garlic. Bring to a gentle simmer over medium heat, stirring to dissolve sugar.

Mix cornstarch with 1 tablespoon water to make a slurry. Slowly whisk slurry into simmering sauce and cook 1–2 minutes until thickened to a sticky glaze. Remove from heat and let cool slightly. Keep warm.

Place julienned daikon, carrot and thinly sliced red cabbage in a mixing bowl.

Add rice vinegar, lime juice, sesame oil, 1/2 tsp salt and 1/2 tsp sugar. Toss well to combine. Taste and adjust seasoning. Let sit refrigerated for at least 15 minutes to meld flavors.

Pat calamari and crab claws dry with paper towels. If calamari tubes are large, slice into 1/2" rings; leave tentacles whole. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Set up a dredging station: mix all-purpose flour, 1/4 cup cornstarch and 1 tsp salt with 1/2 tsp black pepper in a shallow bowl. Toss calamari pieces lightly in the flour mixture to coat; shake off excess.

Heat neutral oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour—should sizzle immediately.

Fry calamari in small batches 45–60 seconds until just golden and opaque. Avoid overcrowding. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Return oil to temperature between batches.

Briefly flash-fry the cooked crab claws 20–30 seconds—just to heat through and crisp the exterior; remove and drain. (If crab claws are already hot, you can skip frying and instead warm them in the oven at 300°F for 5 minutes.)

Place the drained calamari and crab claws in a warm bowl, pour the sticky soy glaze over them and toss gently to coat evenly. Use just enough glaze to glaze without making the crust soggy (about 2–3 tbsp).

Arrange a small mound of root slaw on each of 4 serving plates.

Place 3–4 calamari pieces and 3 crab claws atop each slaw portion. Spoon any remaining glaze over the seafood.

Finishing Touches

Top each plate with small spoonfuls (about 1/2 tsp) of caviar distributed across plates, a few pickled mustard seeds per serving, a sprinkle of toasted sesame seeds, sliced green onion and a pinch of chiffonaded chives. Serve with a lemon wedge on the side.

Serve immediately while calamari is hot and crisp.