CRAB FRY RECIPE RECIPES

Name: Crab & Glass Noodle Stir Fry
Prep time: 20 min
Cook time: 10 min
Yield: 2
Cuisine: Asian
Ingredients: 6 ounce(s) glass noodles; 2 tablespoon(s) olive oil; 2 medium shallot thinly sliced; 3 clove(s) garlic minced; 2 stalk(s) lemongrass white parts only thinly sliced; 1 medium red bell pepper sliced; 6 ounce(s) crab meat chopped; 2 tablespoon(s) fish sauce; 2 tablespoon(s) lime juice; 1 tablespoon(s) sugar; 3 green onions chopped; 1/2 cup(s) bean sprouts; microgreens for garnish

CRAB & GLASS NOODLE STIR FRY | JUST A PINCH RECIPES

Crab & Glass Noodle Stir Fry | Just A Pinch Recipes image

glass noodles are also called cellophane noodle, mung bean vermicelli. This is good with hoisen sauce drizzled on top. Fresh crab meat is the best. Can use the canned crab meat but I like to get some snow crab legs and use the meat from them.

Provided by barbara lentz @blentz8

Categories Seafood

Prep Time 20 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 13

Ingredients

6 ounce(s) glass noodles
2 tablespoon(s) olive oil
2 medium shallot thinly sliced
3 clove(s) garlic minced
2 stalk(s) lemongrass white parts only thinly sliced
1 medium red bell pepper sliced
6 ounce(s) crab meat chopped
2 tablespoon(s) fish sauce
2 tablespoon(s) lime juice
1 tablespoon(s) sugar
3 green onions chopped
1/2 cup(s) bean sprouts
microgreens for garnish

Steps:

Soak the noodles in hot water for 20 minutes. Drain and cut with kitchen scissors into smaller pieces.,
Add oil to pan. Stir fry the shallots, garlic and lemongrass for 3 minutes. Stir in the red bell pepper and stir fry another 1 minutes.
Add oil to pan. Stir fry the shallots, garlic and lemongrass for 3 minutes. Stir in the red bell pepper and stir fry another 1 minutes.
Add the noodles and stir fry 2 more minutes. Stir in the crab meat, fish sauce, lime juice and sugar. Cook 2 more minutes.
Add the noodles and stir fry 2 more minutes. Stir in the crab meat, fish sauce, lime juice and sugar. Cook 2 more minutes.
Place in bowls and top with bean sprouts, green onions and microgreens
Place in bowls and top with bean sprouts, green onions and microgreens

CRAB CAKES | JAMIE MAGAZINE RECIPES

Crab cakes | Jamie magazine recipes image

Total Time 25 minutes

Yield 10

Number Of Ingredients 11

Ingredients

3 spring onions
½ a bunch of fresh flat-leaf parsley
1 large free-range egg
750 g cooked crabmeat from sustainable sources
300 g mashed potatoes
1 teaspoon ground white pepper
1 teaspoon cayenne pepper
plain flour for dusting
olive oil
watercress
tartare sauce

Steps:

1. Trim and finely chop the spring onions, and pick and finely chop the parsley. Beat the egg.
2. Combine the crabmeat, potatoes, spring onion, parsley, white pepper, cayenne and egg in a bowl with a little sea salt.
3. Refrigerate for 30 minutes, then shape into 6cm cakes.
4. Dust with flour and shallow-fry in oil over a medium heat for about 5 minutes each side or until golden-brown.
5. Serve with pinches of watercress and a dollop of tartare sauce.

Nutrition Facts : Calories 221 calories, FatContent 14.1 g fat, SaturatedFatContent 2.7 g saturated fat, ProteinContent 14.7 g protein, CarbohydrateContent 9.4 g carbohydrate, SugarContent 1 g sugar, SodiumContent 1.3 g salt, FiberContent 0.7 g fibre

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