📝 About This Recipe
This decadent masterpiece elevates the ocean's most prized treasures into a singular, opulent dining experience. Succulent Alaskan King Crab merus sections are gently poached in a citrus-infused butter, then crowned with a rich, umami-forward emulsion of Grade A Hokkaido Sea Urchin. The addition of briny Osetra caviar and delicate gold leaf transforms this dish from a meal into a true celebration of luxury coastal flavors.
🥗 Ingredients
The King Crab
- 4 large merus sections Alaskan King Crab Legs (shells split lengthwise, meat kept intact)
- 1 lb Unsalted European Butter (for butter poaching)
- 1 Lemon (peeled into wide zest strips)
- 3 sprigs Fresh Thyme (bruised to release oils)
The Uni Butter Emulsion
- 100 grams Fresh Uni (Sea Urchin) (Grade A, chilled)
- 1/2 cup Unsalted Butter (softened to room temperature)
- 1 small Shallot (minced extremely fine)
- 2 tablespoons Dry Sake (high quality)
- 1 teaspoon Yuzu Juice (fresh or high-quality bottled)
- 1/4 teaspoon Fine Sea Salt (to taste)
The Caviar Service & Garnish
- 50 grams Osetra Caviar (chilled on ice)
- 1 pinch Micro Chives (finely snipped)
- 1 sheet Edible Gold Leaf (optional, for garnish)
- 1/4 cup Radish Sprouts (for color and bite)
👨🍳 Instructions
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1
Carefully remove the king crab meat from the shells using kitchen shears, keeping the 'merus' (the thickest part) whole and beautiful. Reserve the shells for plating if desired.
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2
In a small saucepan over low heat, sweat the minced shallots in a teaspoon of butter until translucent. Deglaze with the sake and reduce until the liquid is almost gone. Let cool completely.
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3
In a high-speed blender or food processor, combine the chilled uni, the softened 1/2 cup of butter, the cooled shallot reduction, and yuzu juice. Pulse until perfectly smooth and vibrant orange.
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4
Pass the uni butter through a fine-mesh sieve (chinois) to ensure a silky, professional texture. Season with sea salt and set aside at room temperature.
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5
In a wide, shallow pot, melt the 1 lb of European butter over very low heat. Add the lemon zest and thyme sprigs. Use a thermometer to ensure the butter stays between 140°F and 150°F (60°C-65°C).
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6
Submerge the crab merus sections into the warm butter. Poach gently for 6-8 minutes. The meat should be opaque and warm throughout but not 'shrinking' or becoming rubbery.
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7
While the crab poaches, prepare your serving plates. If using the shells, warm them briefly in the oven and place them on the plates as a natural cradle for the meat.
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8
Carefully lift the crab from the butter using a slotted spatula. Place onto a paper towel for 5 seconds to drain excess fat.
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9
Place the warm crab meat into the shells or directly onto the center of the plate. Spoon a generous ribbon of the uni butter over the length of each crab leg.
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10
Using a torch on a very low setting (or a quick pass under a broiler), lightly glaze the uni butter until it just begins to melt and coat the crab.
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11
Using a mother-of-pearl spoon, place three distinct 'quenelles' or small mounds of Osetra caviar along the top of the uni butter.
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12
Garnish with micro-chives, a few radish sprouts for height, and tiny flecks of gold leaf for the ultimate fine-dining aesthetic. Serve immediately.
💡 Chef's Tips
Always use a thermometer for the butter poach; if the butter gets too hot, it will fry the crab rather than poaching it, ruining the delicate texture. Ensure the uni is very cold when blending to prevent the butter from breaking or becoming oily. If you cannot find fresh uni, high-quality frozen 'A' grade uni can be substituted, but thaw it slowly in the refrigerator overnight. Don't discard the poaching butter! Strain it and keep it in the freezer; it's incredible for sautéing scallops or drizzling over pasta.
🍽️ Serving Suggestions
Pair with a vintage Blanc de Blancs Champagne; the high acidity and fine bubbles cut through the richness of the uni butter. A chilled glass of Junmai Daiginjo Sake with melon notes complements the sweetness of the crab beautifully. Serve alongside a simple side of butter-braised white asparagus or a light cucumber salad with rice vinegar to provide a crisp contrast. For a full service, offer warm, toasted brioche points to soak up any remaining uni butter on the plate.