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