Lump Crab and Seaweed Salad with Fried Rice Noodles Recipe

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.

No additional tips available.

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

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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.

Lump Crab and Seaweed Salad with Fried Rice Noodles

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