Dungeness Garlic Crab Butter Noodles
By Tim Luym, Poleng Lounge
1 pound fresh egg noodles, chow mein thickness
3 oz. unsalted butter
4 tablespoons garlic, minced
1/2 pound fresh dungeness crabmeat (can substitute with Maine Rock
Crabmeat or Peekytoe)
cilantro, chopped for garnish
Sauce:
1/4 cup soy sauce
2 teaspoons siracha hot sauce
2 tablespoons michiu (rice cooking wine)
2 tablespoons kecap manis (Indonesian sweet soy sauce – can be found at
asian markets)
2 tablespoons mirin
1 teaspoon fish sauce
1 tablespoon lemon juice, fresh squeezed
Reserved crab ‘butter’
Method:
Dungeness crab can already be bought cooked and/or shelled. For best results, use a live crab and cook it in boiling water for approximately 8 minutes (depending on size). Remove from water, let cool and pick out the crabmeat. Reserve crabmeat for noodles. To extract the crab ‘butter’, lift off top large shell and with a spoon remove the tomales and reserve to mix in with noodles.
In 3 quarts boiling water, cook egg noodles ‘al dente’ (approx 6-8 minutes). In a colander, drain and rinse noodles in cold water. Set aside.
Combine butter and garlic in a saute pan under medium high heat. Once butter begins to brown and garlic gets fragrant (approx 1 minute), add the egg noodles and stir until butter coats the noodles evenly. Turn heat to high. Continue to saute for 3 minutes and add the sauce mixture and combine evenly with the noodles. Once noodles have been cooked through (2 minutes) add in the crabmeat and tomales and continue to cook for an additional minute. Lastly, stir in the lemon juice.
Transfer noodles to a plate or bowl and top with cilantro.
