Move Over Caviar, The New Luxury Is Crab!

In today’s world of fine dining, it’s a bit of a surprise how luxury ingredients have changed. Caviar, once the gold standard of indulgence, is now being found on chicken nuggets. Truffles are featuring in supermarket hummus, and even wagyu beef has been squeezed into burgers—yes, you can find it at Burger King in the UK! Lobster, which used to be the star of fancy dinners, has become just another ingredient in mac-and-cheese.

Yet, through all this, crab remains special. Chefs and food lovers adore crab for its delicate flavor and rich texture. The meat is tender, and its roe and tomalley are culinary delights on their own. This season, the spotlight is on premium live crabs, like the snow crab from Japan and the majestic red king crab from Norway.

The Rising Prices of Crab

Crab is not just costly for no reason. As Ian Purkayastha, the founder of Regalis Foods, points out, “Even the cheapest crab we sell is generally twice the price of Maine or Nova Scotia lobster.” Due to various factors, including political issues and ecological problems, crab prices are going through the roof. Currently, king crab is wholesale priced at around $70 to $85 per pound, making it a costly addition to any meal. If you want a live 10-pound Norwegian red king crab delivered to your door, you might have to shell out over $1,200! That’s just the start; prices are anticipated to keep climbing. Ian even speculates that king crab could hit $100 a pound in the next five years.

A Look at Exclusive Crab Menus

For those willing to splurge, crab has become a highlight of many high-end dining experiences. There’s a new craze for omakase-style dining, where quality is prioritized over quantity. For example, a new restaurant in New York’s Hudson Square, Sushidokoro Mekumi, is currently serving a crab-focused omakase dinner for a whopping $888 per person (drinks not included). The star of this extravagant meal is the male snow crab, which is flown in from Kanaiwa, Japan. Remarkably, three of these crabs, costing about $675 each, are required for one evening’s service for eight guests.

Chef Hajime Kumabe lets the natural sweetness of the crab shine through by using minimal seasoning. The menu features about 18 to 20 courses, highlighting dishes like kani gayu—a crab porridge made simply from crab, rice, and salt—and mokuzugani, a grilled Japanese mitten crab.

Another treasure making waves in New York is the taiza gani, known as the “phantom crab.” This rare crab from the cold waters off Kyoto is so elusive that its catch is limited to just five boats in Japan. One extravagant dinner featuring this delicacy sold out quickly at $1,295 per menu!

The Labor Behind Luxury Crab

The true luxury of crab is not just its taste; it’s also about the effort it takes to prepare it. At Yamada, a kaiseki restaurant in New York, chefs can spend 45 minutes removing the meat from just one two-pound kegani (horsehair crab). This dedication to detail contributes to a $295, 10-course winter menu, showcasing exquisite flavors and techniques, including Hokkaido snow crab in savory egg custard.

In Los Angeles, at Kinkan, a Thai-Japanese eatery, chef Nan Yimcharoen hosts a unique Crab Experience. For $250, diners can savor dishes like sake steamed live Hanasaki gani, all while enjoying the nostalgic flavors of her childhood in Bangkok.

Meanwhile, at Angler, a seafood restaurant in San Francisco, a secret dish called crab rice is an absolute favorite among savvy diners. Priced at $100, it serves roasted crab with crab butter and seaweed rice—a true feast for seafood lovers!

Crab in Indian Cuisine

Crab has made its mark in the world of Indian cuisine too. At Unapologetic Foods’ Semma in New York, the chef offers the Kanyakumari Nandu Masala for two, around $145, featuring crab made with spices you won’t forget. At Nadu in Chicago, their Keralan Crab Milagu Fry draws a crowd as well, served with a rich sauce that enhances the crab’s natural flavors.

The Grand Crab Feast

Let’s not forget the extravagant live king crab dinners. At Octo, a Korean-Chinese restaurant in New York, guests can indulge in a multi-course meal built around an eight-pound crab, priced around $850. Similarly, Carbone Riviera in Las Vegas offers a stunning crab dish priced from $175 to $200 per pound, potentially costing over $2,000!

In conclusion, crab has claimed its spot as the new luxury ingredient, showcasing not just its exquisite taste, but also the dedication, tradition, and craftsmanship behind it. Whether you’re a fan of omakase dining or traditional Indian flavors, there’s no denying—crab is now at the forefront of luxury cuisine!

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Original Text – https://fortune.com/2025/12/24/move-over-caviar-the-hottest-luxury-ingredient-is-crab/