Lump Crab and Seaweed Salad with Fried Rice Noodles

Name: Lump Crab and Seaweed Salad with Fried Rice Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces fresh lump crab meat with shells and cartilege removed; 1 small mango, peeled and cut into 1/2-inch dice; 5 to 6 chives, finely chopped; Salt and freshly ground black pepper; Mirin, rice wine, to taste; 1 small bag frozen dark green seaweed, thawed, available in nutrition stores or specialty Asian stores; 1 tablespoon soy sauce or to taste; 1 tablespoon sesame oil or to taste; 1 tablespoon toasted sesame seeds; 1 small package rice noodles; Peanut oil for frying

Servings: persons

10 ounces fresh lump crab meat with shells and cartilege removed
1 small mango, peeled and cut into 1/2-inch dice
5 to 6 chives, finely chopped
Salt and freshly ground black pepper
Mirin, rice wine, to taste
1 small bag frozen dark green seaweed, thawed, available in nutrition stores or specialty Asian stores
1 tablespoon soy sauce or to taste
1 tablespoon sesame oil or to taste
1 tablespoon toasted sesame seeds
1 small package rice noodles
Peanut oil for frying

1
In a bowl combine the crab meat, mango, chives, salt, pepper and mirin, tossing to combine.
2
Taste and adjust seasoning with additional mirin, salt and/or pepper.
3
In a second bowl season the thawed seaweed with soy sauce and sesame oil to taste.
4
Sprinkle seaweed with sesame seeds and toss to combine.
5
In a small deep pan heat 1 to 2-inches of peanut oil to 360 degrees F. Fry the rice noodles until crispy and transfer to paper towels to drain.
6
Season with salt.
7
Arrange seaweed on a plate.
8
Place crab meat on top and garnish with crispy noodles.

121

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 11 ingredients. The key ingredients include: 10 ounces fresh lump crab meat with shells and cartilege removed, 1 small mango, peeled and cut into 1/2-inch dice, 5 to 6 chives, finely chopped, Salt and freshly ground black pepper, and more.

Yes, Lump Crab and Seaweed Salad with Fried Rice Noodles falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!