Crab claw meat (phalanges)

Pasta with Kamchatka crab is an exquisite gastronomic masterpiece that combines tender crab meat, subtle garlic notes, and aromatic freshness of asparagus. This dish draws inspiration from modern author cuisine, blending seafood delicacies with classic Italian traditions. The Kamchatka crab gives the pasta a unique sweet flavor that is harmoniously complemented by creamy butter and a hint of Tabasco's spiciness. Lemon zest added before serving refreshes the dish, giving it a refined zestiness. This pasta is perfect for special occasions, romantic dinners, or simply to enjoy the richness of flavors. The simplicity of preparation combines with high culinary elegance, making this dish worthy of the best restaurants. Savor each bite while feeling the balance of tenderness and flavor richness.

Recipe from the chef of the restaurant "Gretel" Alexander Chelmakin.

Recipe from the chef of the restaurant "Gretel" Alexander Chelmakin.

Recipe from the chef of the restaurant "Gretel" Alexander Chelmakin.

Kamchatka crab with ginger is an exquisite dish of Russian cuisine that embodies the aromas and spices of Eastern ingredients. The Kamchatka crab, a symbol of the wealth of Far Eastern waters, has a delicate, sweet flavor that is beautifully revealed when grilled. Ginger oil, garlic, chili pepper, and parsley add zest, creating harmony between the warmth of spices and the freshness of seafood. This dish is perfect for festive dinners or romantic evenings when you want to treat yourself and loved ones to something special. It can be served with a light vegetable garnish or fresh bread to highlight the richness of the seafood delicacy.

Sergey Eroshenko's version: this Olivier is served in his restaurant "Honest Kitchen". There are no potatoes in this Olivier, it was replaced with persimmon, and instead of traditional beef or tongue - Kamchatka crab meat.

This exquisite salad is a true embodiment of gastronomic harmony, combining the freshness of seafood, exotic fruits, and the delicate texture of avocado. Kamchatka crab, known for its sweet taste and tender consistency, pairs perfectly with juicy mango and refreshing cucumber. The creamy texture of avocado adds depth, while the refined sauce made from banana and yuzu brings an amazing sweet-sour note with a hint of umami. This salad is perfect for both festive gatherings and light summer dinners, impressing not only with its flavor but also with its elegant presentation. The dish represents an ideal balance between freshness, sweetness, and the delicate saltiness of crab meat, turning an ordinary dinner into a culinary adventure.

Potato in deception by Christian Lorenzini is an exquisite dish of European cuisine that impresses with its diverse flavors. Baked in its skin, the potato takes on a rich, slightly smoky aroma, while the tender mashed potato inside retains its natural creamy texture. Two types of sauces – truffle and crab – add sophistication: the truffle sauce provides a deep, earthy flavor, while the crab sauce brings a sea freshness. This dish is a true gastronomic journey where the simplicity of ingredients transforms into culinary art. Its presentation is like a play of contrasts, where the deceptively simple potato hides a rich palette of textures and aromas. Perfect for dinner when you want to treat yourself to something truly special.

Crab bruschetta is a refined blend of Italian simplicity and seafood luxury. Historically, bruschetta originated as a way to use yesterday's bread by toasting it and topping it with aromatic ingredients. In this version, crispy unleavened bread serves as the base for tender crab meat mixed with spicy green chili, fresh lemon juice, and homemade mayonnaise. A light spiciness, citrus freshness, and marine softness create a harmony of flavors, while mint and basil add sophisticated accents. It's the perfect appetizer for summer evenings that highlights your gastronomic flair and offers a sense of Mediterranean breeze. It pairs beautifully with white wine or sparkling drinks, enhancing its elegance and richness.

Crab phalanges with oyster sauce is an exquisite dish of Japanese cuisine that embodies the harmony of marine flavor and refined Asian gastronomy. Kamchatka crab, with its tender, sweet taste, pairs with aromatic oyster sauce that adds richness and depth to the dish. During preparation, the crab absorbs chicken broth, gaining even more juiciness. Light caramelization of garlic and onion adds spicy notes, while lime finishes the flavor palette with freshness. Traditionally served as a main dish or appetizer in elite restaurants, it pairs perfectly with white wine or sake. The dish impresses with its texture—soft yet firm crab meat in a thick aromatic sauce leaves an unforgettable impression. It is a gastronomic journey that reveals the beauty of Japanese cuisine.

Crab with mango and egg sauce is a refined dish of Pan-Asian cuisine that embodies the harmony of sea and fruit notes. The tender crab meat infused with a honey-cream aroma and a hint of tarragon pairs beautifully with the refreshing sweetness of mango. The egg sauce with olive oil, wasabi, and lime juice adds spiciness and a light creaminess to the dish. This dish is an exquisite treat perfect for special occasions. It can be served on crispy bread adorned with delicate corn leaves, creating an elegant appetizer for gourmets. The origins of combining crab and exotic fruits stem from Pan-Asian gastronomy, where seafood traditions intertwine with vibrant tropical flavors.

A classic from the early 2000s, when Kamchatka crab was a regular in every first Moscow restaurant, becoming a favorite of wealthy Muscovites. Most likely, the first to come up with the idea of making crab cutlets was Yuri Rozhkov, a wonderful chef at the legendary Vogue Café on Kuznetsky Most. These weren't some crabcakes — American crab cakes always have mayonnaise, which coarsens the overall taste, while in these cutlets, cream is added to the mince, emphasizing the delicate crab spirit, and crab sticks easily coexist with the phalanx meat, without reducing the pathos of the dish at all, but at the same time slightly reducing the cost of its preparation. Crab cutlets are also good because temperature is not important for them: cold, they are just as tasty as hot.

The most delicate fibers from the first phalanx of the Kamchatka crab's legs require minimal heat treatment. Therefore, the wok, in which everything unfolds so quickly that you only have time to dodge the steam, keeps them juicy. And with a thick Asian sauce, the crab turns into a hearty meal.