Long life noodles with crabmeat is a classic dish that is often served during special occasions in China. It is believed that eating this dish will bring good luck and longevity. The dish is made with long, thin noodles that are cooked in a flavorful broth and topped with crabmeat, vegetables, and other ingredients. There are many different variations of this dish, but they all share a common goal: to create a delicious and auspicious meal that is sure to please everyone at the table.
Here are our top 4 tried and tested recipes!
GARLIC AND CRAB NOODLES
Steps:
- Bring a large of salted water to a boil over high heat. Put a large skillet or wok over high heat and add the oil, garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds.
- Meanwhile, add the linguine to the boiling water. Add the crab to the hot wok and toss to coat in the garlic and ginger. Once the crab starts to turn color, add the soy sauce, sambal, black bean sauce and a ladle of pasta cooking water. Bring to a simmer and cook until it reduces and thickens slightly, 5 to 7 minutes.
- Drain the linguine, reserving about 1 cup of the cooking water, and add the pasta to the crab along with the parsley, honey and butter and toss to combine. Cook until thickened again, about 2 minutes. If the mixture seems dry, add more pasta water until it's saucy. Serve hot.
LEMON-GARLIC PENNE WITH CRAB
Our Christmas Eve supper isn't the same without this seafood pasta. I love lots of garlic, but you can use less to suit your family's tastes. -Chrissy Fessler, Hazleton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook and stir garlic in butter and oil over medium heat for 2 minutes or until garlic is golden (do not brown). Add the broth, crab and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until sauce is reduced by half., Drain pasta; toss with crab sauce and 1/4 cup parsley. Garnish with lemon wedges and remaining parsley.
Nutrition Facts : Calories 279 calories, Fat 16g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 537mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
LINGUINE WITH CRAB MEAT
At All'onda in Greenwich Village, the chef Chris Jaeckle channels Venice by way of Japan. This pasta dish, which I enjoyed in his restaurant a few weeks ago, sums it up. Fresh pasta with crab meat and a smidgen of tomato is brightened with yuzu, lemon's racy Japanese cousin. I remembered the dish as I savored the food-friendly, energetic white Bordeaux. The good acidity and citric notes of these wines welcome seafood. Though Mr. Jaeckle's version calls for peekytoe crab, it is all but impossible to find in most retail fish markets, so he allowed for regular lump crab meat. As for the yuzu juice, it's sold in Japanese markets. Look for a refrigerated brand that has no preservatives. You'll have plenty left over, enough to test your cocktail-making chops before dinner.
Provided by Florence Fabricant
Categories dinner, easy, lunch, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine jalapeño, lemon zest and yuzu juice in a small dish and set aside. Heat half the oil in a large sauté pan. Add the onion and cook on medium-high until it starts to caramelize. Remove it. Add the mushrooms to the pan and cook until they start to brown. Return the onions to the pan, add the tomatoes and cook until they start to dry out. Pulse the mixture in a food processor until very finely chopped. Add the jalapeño mixture and season to taste with salt and togarashi. The mixture should have a touch of heat.
- Bring a pot of salted water to a boil for the pasta. Heat the remaining oil in the sauté pan on low. Add the garlic, cook until it softens, then add the wine. Increase heat to medium high and reduce until the wine films the pan. Add the stock and the tomato mixture. Stir, then add the crab.
- Cook the pasta until it is al dente, about 3 minutes. Drain and add it to the sauté pan. Add the butter. Use tongs to toss all the ingredients together. Divide among 4 warm plates, scatter tarragon on each and serve.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 16 grams, Carbohydrate 57 grams, Fat 25 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 884 milligrams, Sugar 4 grams, TransFat 0 grams
GLASS NOODLES WITH CRAB
this can be an appetizer, side dish or main course. It's very light, perfect for warm weather, from the NY Times.
Provided by chia2160
Categories Crab
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Cover noodles in warm water for about 10 minutes.
- Drain.
- Put oil in a wok or large skillet, and turn heat to high.
- A minute later, add garlic and half the scallions and, almost immediately, the noodles and crab.
- Toss, and stir to mix the ingredients.
- Add the sauces, taste, and adjust seasoning as necessary.
- Toss with sesame oil and remaining scallions.
- Garnish, and serve.
Nutrition Facts : Calories 416.3, Fat 20.8, SaturatedFat 2.8, Sodium 2142.8, Carbohydrate 52.5, Fiber 1.4, Sugar 1, Protein 4.3
Tips:
- To make the crabmeat more flavorful, marinate it in a mixture of soy sauce, rice wine, and sesame oil for at least 30 minutes before cooking.
- If you don't have any crabmeat on hand, you can substitute cooked shrimp or chicken.
- Be sure to use a large enough pot to cook the noodles, as they will expand significantly during cooking.
- Don't overcook the noodles, or they will become mushy.
- You can adjust the amount of vegetables in the dish to your liking.
- If you want a spicier dish, add a pinch of red pepper flakes or chili powder.
Conclusion:
Long life noodles with crabmeat is a delicious and easy-to-make dish that is perfect for a quick and easy meal. It is also a great way to use up leftover crabmeat. The noodles are cooked in a flavorful broth with crabmeat, vegetables, and eggs. The dish is then served with a soy sauce-based sauce.
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