Masago Arare King Crab
Bryan created this dish for Tournament of Champions Season 7. Competing in the Finale championship round against Kevin Lee, Bryan built the dinner half of a two-plate breakfast-and-dinner Randomizer brief that drew live Alaskan king crab as protein, fresh water chestnut as produce, a pressure cooker as equipment, and 'sticky' as the wild card. His answer centred a barrel-cut king crab leg in a masago arare tempura crust - the rice-pearl double coating that gave the plate its third textural plane - over a pressure-cooker water chestnut cream cut with Thai sweet chili sauce, finished with a crab fat caramel drizzle. The combined finale score of 84 to Kevin Lee's 83 delivered Bryan the belt, the $150,000 prize, and the first male championship in the tournament's seven-season history. Chef’s Notes: Lessons from a One-Point Win Why the Pressure Cooker Matters Here The pressure cooker was not a garnish to the brief - it was the sauce. Water chestnuts have a faint sweetness and an almost tra…
- Time: 80 min
Source: Relaxed Recipes
Ingredients
- STEP 1: CLEAN AND GENTLY POACH THE KING CRAB
- Using kitchen shears, cut along both sides of each king crab leg shell and caref
- STEP 2: BUILD THE WATER CHESTNUT CREAM
- In the pressure cooker base, melt the butter over medium heat. Add the water che
- STEP 3: MAKE THE CRAB FAT CARAMEL
- In a small, heavy saucepan, combine the brown sugar, granulated sugar, and reser
- STEP 4: START THE OIL AND PREPARE THE ARARE STATION
- Pour the neutral oil into your deep fryer or Dutch oven to a depth of at least 3
- STEP 5: MIX THE TEMPURA BATTER
- In a mixing bowl, sift together the cake flour, cornstarch, baking powder, and s
- STEP 6: COAT AND FRY THE CRAB
- Working one leg at a time: dust the crab barrel lightly in rice flour, shake off
- STEP 7: PLATE AND SERVE
- Warm four plates. Pool a generous 3–4 tablespoons of the sweet chili water chest