King Crab Fried Rice

This recipe was included The Key 3 segment that host Francis Lam recorded with Dale Talde at his restaurant Talde Brooklyn.

Ingredients

• 3oz king crab, picked

• 2 Tbsp shallots, minced

• 2 Tbsp celery, diced

• 1/2 cup egg, scrambled

• 1 tsp salt

• 4 cups cooked rice

• pinch white pepper

• cilantro

• red tobiko (optional)

• black tobiko (optional)

• Jalapeño Aioli (recipe below)

• 6 slices Pickled Jalapeño (recipe below)

Directions

In a very hot pan, add 2 Tbsp of vegetable or corn oil, add celery, shallot, and pickled jalapenos, sweat until shallot is translucent. 

Add scrambled egg, cook to a soft scramble, then add rice, crab meat, salt, and pepper. 

Stir Fry for 3 mins on high head. 

On a plate, place some Jalapeno Aioli on the bottom, transfer fried rice, and a bit more aioli on top.  Garnish with red and black tobiko (optional), and cilantro.  

Jalapeño Aioli

• 1 cup oil

• 1/4 cup egg yolks

• 1 Tbsp white vinegar

• 1 oz fish sauce

• 4 raw jalapeño (2 seeded, 2 not seeded)

In a robot coupe add egg yolks and vinegar and slowly drizzle in oil. Season with fish sauce.

Pickled Jalapeño

• 10 jalapeños, sliced

• 1 qt vinegar

• 2 Tbsp sugar

• 1 tsp salt

Mix all and pickle overnight.

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Reprinted with permission from Dale Talde and Talde Brooklyn.