Crab feast, Lo mein style | On the table

Crab season has arrived as scheduled, and the catch is full of meat this year. For some, eating crab at Christmas is a useful tradition. As for me, I can’t imagine myself choosing stray crab meat from my Christmas table decorations after spending so much time preparing it so well, ha ha! However, I don’t mind having some dishes made with fresh crab meat for the holidays, such as crab cheese dumplings, crab pancakes, or Korean crispy crab pancakes. One of my favorite crab dishes is fresh crab with ginger garlic and spring onion sauce. If you are really busy cooking during the holidays, you can buy crab meat for this dish. I love experiencing the whole drama, from going to the pier and chatting with the fishermen to picking out the biggest crabs for steaming, to cleaning and finally picking the crabs. This holiday, I wanted to feast on lo mein with crab. “Lo” in Chinese cooking terms means “tossed” and “mein” means noodles. There are some similarities to seafood noodles, but this sauce is made with a delicious blend of basic Chinese ingredients. The taste is very refreshing and satisfying. You can serve it as a main dish or a side, and it will still be a luxurious dish for display. I wish you a happy feast at the end of the year!

crab lo mein

Serves 3 to 4.

1 pound fresh noodles for 1 ton or Asian style dried egg noodles

1 cup fresh crab meat (approximately 2 fully cooked crabs)

2 tablespoons minced garlic

1 thumb-sized piece of ginger, thinly sliced, then cut into matchsticks

8 stalks green onions, finely chopped, saving a few green pieces for garnish

2 handfuls of bean sprouts or green leafy vegetables of your choice (optional)

3 tablespoons vegetable oil

2 tablespoons soy sauce

1 tablespoon oyster sauce

a pinch of salt

Cook the noodles according to the instructions on the package. You can throw in the vegetables and cook them with the pasta for the last 2-3 minutes. If using fresh pasta, be sure to rinse it well with cold water after cooking to remove excess starch before setting it aside.

Heat the oil in a large frying pan or skillet until it sizzles. Add garlic and saute for 1 minute. Then add the ginger and green onion and cook for 1 minute until fragrant. Add soy sauce, oyster sauce, and salt to make a thin sauce.

Add the noodles and vegetables using chopsticks to stir and blend the ingredients for a minute. Add the crab and stir until evenly distributed and coated with the sauce. Transfer the noodles to a serving plate and garnish with green onions. Feet it right away.

You can find home cooking classes with Wendy Chan (he/she) that benefit local charities on Facebook.

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