king crab

My analysis of the menus of Murmansk’s Arctic cuisine restaurant scene reveals two prominent local shellfish ingredients: scallops and king crab. Hence the inspiration for this dish: scallops baked on the half-shell …

Following my review of Wine & Crab, here’s a recipe inspired by their crab Pozharsky. Traditional Pozharsky cutlets are breaded ground chicken or veal patties (maybe I should publish my own recipe of this…

I’ve been wanting to make crab rillettes for quite some time now. The idea sprung from a dish I tried at Michael Mina’s late RN74 in San Francisco back in 2015: Dungeness crab…

This is one of my recurring ramblings: why do we see so little shellfish in Russian restaurants outside of Russia? Oh sure, you can have seafood fettuccine, lobster bisque, snails in garlic sauce,…

It all begins about 20 years ago in Moscow. There aren’t that many noteworthy restaurants in the Russian capital yet. I don’t know if Pizzeria San Marco, on the Arbat, really counts as…

Here’s a bite-sized dish to kick-off the holiday season in style! This very Russian combination seamlessly mixes poor and rich man’s ingredients, with potato and brains on one hand, and king crab and sturgeon…

After my recent complaints about the lack of originality of Onegin‘s salad Olivier, I figured I would bring my humble contribution to this Russian salad’s already extensive literature. Salad Olivier can contain many…