Russia you won’t find in guidebooks

The king of all crabs: Making Kamchatka crab wrap

The Khaya team decided to unravel the mystery of king crab and to see how the famous Kamchatka hard-shell goes wrapped up in a flatbread with vegetables.

Moscow food corner Crab’n’Caviar (The 21 Food Market, Novy Arbat, 21) has a rather unusual profile: it offers high-style fast food. Burger, sandwiches and wraps are filled with crab meat, scallops and shrimps.

What’s more, practically all the kitchen staff come from Russia, adding new flavours to this traditional cuisine.

The team visited the new food spot to get the lowdown on how to make a wrap with Kamchatka king crab — for you to try yourself at home.

“The king crab from Kamchatka is special,” says Gayana Paritova, co-owner of Crab’n’Caviar. “It's very moist, flavoring the pitta wrap in an unusual way”.

According to Paritova, the Kamchatka hard-shells used by her food outlet are not farmed — they are crabbed in the open sea. It takes just three days for the crab to get from the Sea of Okhotsk to your table.

It takes no longer than 5 minutes for Crab’n’Caviar’s chef Hurshed Olimov to chop some fresh salad and vegetables, slice the crab’s phalanx and put it into the freshly baked pita bread in the right order, adding the fillings and the special sauce (which ingredients are classified).

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