Yellowfin Tuna with Blue Crab Fried Rice by Chef Jackson Reichel from Scarlet Pearl Casino Resort
Summary
Contributed by Jackson Reichel, executive chef of Scarlet’s Steaks & Seafood at Scarlet Pearl Casino in D’Iberville, Mississippi, this recipe pairs sesame-crusted yellowfin tuna with a fragrant blue crab fried jasmine rice. The dish layers umami from black garlic shoyu and a sweet soy glaze with heat from sambal and chilli crisp, drawing on Creole, Cajun and Asian influences. The article provides full ingredient lists, step-by-step cooking methods (tuna sear, crab fried rice, glaze) and plating/garnish notes to reproduce the dish at home or in competition.
Source
Key Points
- Sesame-crusted yellowfin (6–8 oz) is blackened 15–20 seconds per side in clarified butter to form a crisp crust while keeping the centre rare.
- The blue crab fried rice uses cooked jasmine rice, jumbo lump crab, black garlic shoyu and hearts of palm—fold crab in last to retain big, luxurious lumps.
- Sweet soy glaze (brown sugar, low-sodium soy, ginger, garlic) adds balance; finish with chilli crisp and masago for contrast.
- Method highlights: very hot pan for tuna, hot wok for stir-frying rice, and scrambling the egg in the wok before adding rice to maintain texture.
- Garnishes (masago, chives, micro pea tendrils) provide briny pop and freshness to complement the rich, umami-heavy rice and tuna.
- Chef Jackson’s pro tips focus on timing and temperature to achieve restaurant-quality results and impressive plating suitable for contests or special dinners.
Why should I read this?
Want a showstopper that actually works at home? This write-up gives clear timings, component recipes and plating pointers so you can pull off a restaurant-quality plate without guessing. It’s ideal if you like bold, layered flavours and want a dish that’s impressive enough for guests or competitions—plus there’s a vote link if you fancy supporting the chef.
Author style
Punchy: We’ve boiled this down to the essentials — the crisp sear, the jumbo crab in the rice, and the sweet/umami finish. Read the method if you plan to cook it; the chef’s timing tips are the difference between good and great.