Deviled Crab Miyaki - 16 oz

Prep

10 Minutes

Total

30 Minutes

Yield

4 Servings

Ingredients

Crab Rice

  • 1 Cup Rice
  • 1 1/2 Cup Water
  • 1 Tsp Sesame Oil
  • 2 Tsp Rice Wine Vinegar
  • 1 Tsp Sambal
  • 1 Tsp Fish Sauce
  • 1 Tsp Hoisin
  • To Taste Salt
  • To Taste Black Pepper

Japanese Mayonnaise

  • 3 Ea Egg Yolk
  • 1 Tsp Sambal
  • 2 Tsp Soy Sauce
  • 1 Tsp Lime Juice
  • 1 Tsp Dijon Mustard
  • 1 Cup Canola Oil

Crab

  • 1 Cup Water
  • 1 Cup Butter, unsalted, cut into cubes
  • 16 Oz Heron Point Crab Meat

*For 6 oz. retail can users, please see our scaled recipe below.

Instructions

Crab Rice:

  1. In a medium sauce pot on medium-high heat, combine water and rice and bring to a boil
  2. Reduce heat, cover, and steam about 10 minutes
  3. Season rice with sesame oil, vinegar, sambal, fish sauce and hoisin
  4. Keep warm

Japanese Mayo:

  1. In a food processor combine egg yolk, sambal, soy sauce, lime juice and Dijon until emulsified
  2. Slowly stream in oil until thickened

Crab:

  1. In a small saucepan, bring the water to a boil
  2. Reduce to a simmer, using a whisk add cube of butter and whisk until emulsified
  3. Continue adding one piece at a time until all the butter has been added
  4. Remove the pan from the stove and add the crab meat, cover the pan with plastic wrap for 5 minutes or until the crab is hot

Plate:

  1. Preheat the oven to Broil
  2. Using a ring cutter, on the plate, add rice and press down
  3. Using a slotted spoon, remove the crab from the butter and drain on a paper towel to absorb any additional fat
  4. Place the crab meat on top of the rice and glaze with the Japanese mayonnaise
  5. Place the plates on a baking tray and under the broiler
  6. Cook for 2-3 minutes or until the mayonnaise is gratinated
  7. Remove from oven and serve