Garlic Crab Noodles Recipe

Copyright 2010 by Cooking With The Single Guy

Ingredients:
Crab meat from one large Dungeness crab (about 2 lbs.), reserve some as garnish
12 oz. egg noodles
4 T unsalted butter
3 T extra virgin olive oil
2 T minced garlic (about 4 to 5 cloves)
1 T fish sauce
1 t sugar
salt for seasoning
green onion for garnish, thinly sliced

Prepare the crab meat
You can buy a cooked crab for convenience or a live crab for freshness. If you buy a live crab, you can steam it or boil it for about 15 minutes until it turns orange. (If you boil the water, add a bit of salt to the boiling water.) Then remove the top shell and clean out the fins and guts, and then start getting out the white meat that’s found in the body and mostly the legs and claws of the crab. Set the meat aside until you’re ready to cook your noodles.

Cook your noodles per packaging. If you don’t have Chinese egg noodles, you can substitute it with spaghetti or linguine.

In a wok or large skillet over medium high heat, melt the butter with the olive oil. Toss in the garlic and cook for about a minute to let the garlic infuse the butter, making sure not to burn your garlic (turn down the heat if the garlic looks like it’s browning too fast). Add your noodles to the hot butter and toss to loosen them, then remove from heat. Mix sugar with fish sauce in a little bowl and then add to your noodles along with the crab meat. Toss until everything’s blended.

Plate up the noodles and garnish with the extra crab meat you set aside, and then sprinkle with green onions on top. Serve immediately.

Makes 2 servings.

Pair with a glass of Sauvignon Blanc.

TIP: Under the top shell of the crab you’ll discover a greenish substance near the top toward the head of the crab. Some call this crab “butter” or the “brains,” and it’s a delicacy for others. You can use a bit of this and blend it in with the butter and garlic to give you that extra crab flavor.