If you’re looking to impress with a restaurant-worthy dish at home, this Dungeness Crab Fried Rice is it. Sweet, succulent crab meat tossed with fluffy rice, umami-rich seasonings, and egg for richness—all stir-fried to perfection and served inside a crab shell for a stunning presentation.
This recipe is a celebration of flavor and texture, with thoughtful techniques like separating egg yolks for richness and using the crab tomalley to intensify flavor. Whether you’re cooking for a special dinner or just want to treat yourself, this dish is elegant, easy, and absolutely unforgettable.
🔥 Tips & Variations
- No Dungeness crab? Use blue crab or pre-cooked lump crab meat
- More aromatics? Add minced onion or shallots for extra flavor
- Kick it up: Add a dash of chili oil or chopped bird’s eye chilies for heat
- Make it fancy: Top with tobiko (fish roe) or fried garlic for texture and flair
Dungeness Crab Fried Rice
4
servings30
minutes5
minutesIngredients
- Crab & Fried Rice
1 1 2-3 lb Dungeness crab
500 g 500 day-old rice
2 large 2 eggs, separated into yolks and whites
0.5 0.5 onion, small diced
2 2 scallions, thinly sliced
- Sauce
2 Tbsp 2 fish sauce
1 Tbsp 1 Chinese black vinegar
1 clove 1 garlic, microplaned
1 tsp 1 sugar
1 tsp 1 MSG (optional but enhances umami)
- Other
Salt, to taste
Neutral oil, for cooking
Directions
- Cook the Crab and Extract the Meat
- Bring a pot of salted water to a boil. Kill the crab humanely, then boil for 6 minutes per pound (12 minutes total for a 2 lb crab). Immediately transfer to an ice water bath and cool for the same duration to stop the cooking.
- Once cooled, extract all the crab meat and reserve the tomalley (the rich greenish-yellow fat inside the body). Mix a few tablespoons of tomalley into the crab meat to deepen the flavor.
- Save the Shell
- Carefully clean the crab shell to use as a serving bowl for a beautiful, traditional presentation.
- Make the Sauce
- In a small bowl, mix together the fish sauce, black vinegar, garlic, sugar, and msg. Set it aside for stir-frying.
- Prep the Rice
- Separate the egg yolks from the whites. Mix the yolks with the day-old rice to coat the grains. Set the whites aside for cooking later.
- Stir-Fry
- Heat oil in a wok over high heat. Scramble the egg whites quickly. Add the rice and break up clumps, letting it absorb the heat and egg whites. Add the seasoned crab meat and toss gently to combine.
- Pour in the prepared sauce and stir-fry everything until evenly coated and aromatic.
- Finish
- Turn off the heat. Add thinly sliced scallions, taste, and adjust with extra salt if needed.
- Spoon the fried rice into the cleaned crab shell for a unique and elegant presentation. Enjoy hot!
🌟 Why You’ll Love This Crab Fried Rice
- Uses real Dungeness crab for luxurious flavor
- Includes the tomalley (crab fat) for richness and authenticity
- Packed with umami from fish sauce, garlic, and black vinegar
- Served in a crab shell for show-stopping presentation
- A next-level version of classic fried rice in just a few easy steps
