Hand Picked Mud Crab & N25 Kaluga Caviar Recipe

Prepare and cook crab

If crab is live, humanely dispatch and rinse under cold water. Using kitchen shears, remove the top carapace and clean out gills and entrails; reserve the body and claws. Pat crab pieces dry. Season lightly with kosher salt and granulated sugar, rubbing into cavities and shell. Brush exterior lightly with neutral oil to encourage even browning.

Preheat a heavy skillet or cast-iron pan over medium-high heat until shimmering. Place crab pieces shell-side down and sear 2–3 minutes to develop color. Flip and cook meat-side 2 more minutes until crab is cooked through and opaque (timing will vary with size; internal temp should reach 63–65°C / 145–149°F). Remove crab to a tray and let rest 2 minutes. Squeeze fresh lime over the meat just before plating.

Soak rice

Rinse the short-grain rice in cold water until water runs clear to remove surface starch. Cover with 2 cups water and soak for 4–6 hours or overnight at room temperature to hydrate grains thoroughly.

Make rice starter

In 1/4 cup lukewarm water (about 38°C / 100°F), dissolve 1/4 tsp active dry yeast with 1 tsp caster sugar. Let sit 8–10 minutes until foamy. This provides mild fermentation to emulate the fermented rice cake texture; for deeper fermentation, extend to several hours in warm place.

Cook rice

Drain soaked rice. Combine rice with 1 cup fresh water and a pinch of fine sea salt in a small heavy-bottomed saucepan. Bring to a simmer, then cover and cook on low heat 12–15 minutes until water is absorbed and rice is very soft (overcooked, slightly sticky). Remove from heat and let sit covered 10 minutes.

Blend and ferment

Transfer warm cooked rice to a food processor. Add the foamy yeast mixture and process to a very coarse paste — sufficient that grains are broken but retain some texture. Transfer the paste into a clean glass jar, cover loosely (lid askew or cloth) and leave in a warm place (24–28°C / 75–82°F) for 6–12 hours to develop a faint fermented aroma and mild tang. Timing depends on desired acidity; check at 6 hours.

Form and pan-fry cakes

Once slightly tangy, stir in 1 tsp oil and adjust seasoning with 1/2 tsp fine sea salt if needed. Oil a nonstick skillet over medium heat. Shape the rice paste into small patties (about 2 tbsp each) and place in the skillet, flattening gently. Cook 3–4 minutes per side until golden and slightly crisp on exterior while interior remains soft. Transfer to paper towel briefly to rest. Keep warm.

Prepare butter and caviar

Keep N25 Kaluga caviar chilled until just before plating. Cut cold unsalted butter into a small knob and set aside so it warms slightly to a soft but still cool consistency.

On each warm fermented rice cake, place a small pat of butter (approx. 2 g) so it melts slightly from the cake's residual heat. Gently flake or pick meat from the cooked mud crab and arrange an even portion atop the rice cake (about 1–2 tablespoons of crab meat per cake). Season crab meat very lightly with a few grains of sea salt and a grind of black pepper.

Spoon 5 g of N25 Kaluga caviar onto each crab-topped cake (30 g total divided into 6 cakes). The caviar should be the final cold component; handle with a mother-of-pearl spoon if available to avoid metallic taste. Garnish with micro cilantro or chervil sprigs and optional edible flower. Serve immediately so the contrast of warm rice/cooked crab and cool caviar is preserved.

Combine 2 tsp matured rice vinegar, 1 tsp light soy sauce, 1/2 tsp sesame oil, 1 tsp minced shallot, 1/2 tsp fresh lime juice, and 1/8 tsp white pepper in a small bowl. Whisk gently to combine.

Taste and adjust: if too sharp, add a pinch more caster sugar (up to 1/4 tsp). Strain if desired. Serve 1/4–1/2 tsp of the vinaigrette alongside each cake, or brush a light smear on the rice cake before placing crab for a subtle fermented-sour note.