Tempya-Glazed Crab Skillet Roast

Chef Roux went full improvised magic here — a knobbly Root Crab split and roasted in a screaming-hot skillet, then lacquered with crushed Tempya fruit that caramelizes into a sticky, jewel-bright glaze. The mismatched claws crisp up beautifully while the sweet-savory juices pool beneath like a tiny tropical sea.