Esther Choi's Crab Fried Rice

Steam the Dungeness crab for about 10 minutes.

Once cool enough to handle, turn the crab on its back and pry off the top shell, keeping the juices.

Scrape all the creamy juices from the shell and the body into a bowl. Reserve the top shell for serving.

Scrape out and discard the gills. Cut the crab body in half and extract all the meat from the body and legs.

In a blender, combine the reserved crab juices and one stick of softened butter.

Blend until you have a smooth and creamy crab butter. This is also known as Kani Miso.

Heat vegetable oil in a large cast-iron skillet over medium-high heat.

Add scallion whites, minced ginger, and chopped yellow onion. Cook until slightly soft.

Add minced garlic and stir until aromatic.

Add oyster sauce, fish sauce, and sesame oil, and stir to combine.

Add day-old rice and half of the crab meat. Stir well, breaking up any rice clumps.

Press the rice flat in the skillet and drizzle more sesame oil around the edges to create a crispy bottom.

Place the reserved crab shell in the center. Pour one beaten egg around the shell and add crab butter and the remaining crab meat into the shell.

For presentation, mix everything together at the table, scraping up the crispy rice from the bottom.

Scoop the finished fried rice back into the crab shell for serving.