The Royal Crab, a Kamchatka treasure

We have devoted several articles to this center of delicatessen that is the Place de la Madeleine with La Maison de la Truffe, Caviar Kaspia, and Maille. We could also cite Fauchon, Hédiard, and others.

We will talk about another establishment that is as chic as it is original, "Crabe Royal", the last born of the Maison Kaspia, located just over 250 meters from the Relais Madeleine, at the corner of the square and the passage of the Madeleine.

This is the first restaurant in Paris that specializes in the Royal Crab. Gaspacho, spring rolls, soup, rillettes, verine, ceviches, salads, tartars, the crustacean is available on a large menu which is not exclusively centered on the Royal crab.

This giant crab belongs in reality to the same family as the Bernard Hermit Crab. It is called crab by misuse of language. In any case, it is the most sought after, but also the most expensive crab.

Originally from the Bering Sea between the extreme east of Russia and Alaska, the species was introduced by the USSR into the Barents Sea in the sixties. Despite a somewhat worrying growth, its fishery is nevertheless very controlled by Russia for economic reasons.

Unlike the crab, the royal crab cannot be bought alive. It is cooked on the fishing grounds and is immediately delivered. Its price is 5 to 6 times higher than that of the meal.