Cellophane Noodles with Crab and Black Pepper

Name: Cellophane Noodles with Crab and Black Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooked meat and tomalley and fat from a 2-pound Dungeness crab (about 1/2 pound crabmeat and 1/4 cup tomalley and fat); 1 egg; 1 tablespoon water; 1 1/2 tablespoons fish sauce; 1/2 to 3/4 teaspoon black pepper, preferably freshly ground; 2 tablespoons finely chopped fresh cilantro; 2 tablespoons canola or other neutral oil; 1 large shallot or small yellow onion, thinly sliced; 3 dried wood ear mushrooms, reconstituted (page 334), stemmed, and cut into 1/8-inch-wide strips (about 1/4 cup); 1/4 pound cellophane noodles, soaked in hot water until pliable, drained, and cut into 10-inch lengths

Servings: persons

Cooked meat and tomalley and fat from a 2-pound Dungeness crab (about 1/2 pound crabmeat and 1/4 cup tomalley and fat)
1 egg
1 tablespoon water
1 1/2 tablespoons fish sauce
1/2 to 3/4 teaspoon black pepper, preferably freshly ground
2 tablespoons finely chopped fresh cilantro
2 tablespoons canola or other neutral oil
1 large shallot or small yellow onion, thinly sliced
3 dried wood ear mushrooms, reconstituted (page 334), stemmed, and cut into 1/8-inch-wide strips (about 1/4 cup)
1/4 pound cellophane noodles, soaked in hot water until pliable, drained, and cut into 10-inch lengths

1
In a bowl, combine the tomalley and fat, egg, water, fish sauce, pepper, and chopped cilantro and mix well.
2
Measure the mixture; you want about 3/4 cup total.
3
Add water if needed.
4
In a wok or large skillet, heat the oil over medium heat.
5
Add the shallot and stir-fry for about 2 minutes, or until soft.
6
Add the crabmeat and mushrooms and stir-fry for about 1 minute, or until aromatic.
7
Add the noodles and continue to stir-fry for about 2 minutes, or until they begin to soft en.
8
They noodles will look a bit dry.
9
Give the tomalley mixture a good stir and pour over the noodles.
10
Quickly work the mixture into the noodles to ensure an even distribution of flavors, lowering the heat if the noodles begin to clump.
11
In about 2 minutes, the noodles will become translucent and lightly golden.
12
Remove from the heat and taste and adjust with extra sprinkles of fish sauce and/or pepper.
13
Transfer to a serving plate and serve immediately.

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Cooked meat and tomalley and fat from a 2-pound Dungeness crab (about 1/2 pound crabmeat and 1/4 cup tomalley and fat), 1 egg, 1 tablespoon water, 1 1/2 tablespoons fish sauce, and more.

Yes, Cellophane Noodles with Crab and Black Pepper falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!