King Crab Fried Rice

Talde Brooklyn


This recipe was included The Key 3 segment that host Francis Lam recorded with Dale Talde at his restaurant Talde Brooklyn.


  • 3oz king crab, picked
  • 2 Tbsp shallots, minced
  • 2 Tbsp celery, diced
  • 1/2 cup egg, scrambled
  • 1 tsp salt
  • 4 cups cooked rice
  • pinch white pepper
  • cilantro
  • red tobiko (optional)
  • black tobiko (optional)
  • Jalapeño Aioli (recipe below)
  • 6 slices Pickled Jalapeño (recipe below)


In a very hot pan, add 2 Tbsp of vegetable or corn oil, add celery, shallot, and pickled jalapenos, sweat until shallot is translucent. 

Add scrambled egg, cook to a soft scramble, then add rice, crab meat, salt, and pepper. 

Stir Fry for 3 mins on high head. 

On a plate, place some Jalapeno Aioli on the bottom, transfer fried rice, and a bit more aioli on top.  Garnish with red and black tobiko (optional), and cilantro.  

Jalapeño Aioli

  • 1 cup oil
  • 1/4 cup egg yolks
  • 1 Tbsp white vinegar
  • 1 oz fish sauce
  • 4 raw jalapeño (2 seeded, 2 not seeded)

In a robot coupe add egg yolks and vinegar and slowly drizzle in oil. Season with fish sauce.

Pickled Jalapeño

  • 10 jalapeños, sliced
  • 1 qt vinegar
  • 2 Tbsp sugar
  • 1 tsp salt

Mix all and pickle overnight.

* * *

Reprinted with permission from Dale Talde and Talde Brooklyn.

Cook time: 
Makes 2 servings
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