Friday, February 9, 2018

Creole Crab Noodles – Mardi Gras Fusion

I’m calling this Creole crab noodles recipe an “experiment,” but it didn’t really feel like one, since I was sure it was going to come out really well, which it did. Crab, and its old friends, the Holy Trinity, are a classic combo, and so it was no surprise they worked so well in an Asian-style, rice noodle dish.

If you can get fresh crab meat, by all means use that, but if not, pretty much every large grocery chain carries pasteurized crab in 8-ounce plastic tubs, which works perfectly fine for this. And if shellfish isn’t your thing, I’ve got some great news. This exact same dish can be made with literally any other other meat and/or vegetable.

You can also do this with your favorite pasta, but like I said in the video, there are few foods as addictive, and fun to eat as rice noodles, so I’d advise against it. Besides, you can finally have that gluten-free friend of yours over to make up for all those pizza-night invites. So, whether you make this for Mardi Gras or not, I really do hope you give it a try soon. Enjoy!

Ingredients for 2 large portions:
8 ounces crab meat
2 tablespoons vegetable oil
1/3 cup finely diced green onions, plus more for garnish
1/3 cup finely diced celery
1/3 cup finely diced hot and/or sweet peppers
8 ounces rice noodles, soaked, drained

For the sauce:
3 cloves crushed garlic
3 tablespoons ketchup
1/4 cup seasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne


roddie said...

I don't see the hot sauce in the ingredients list, Chef! I assume it's a tablespoon or two of Sriracha?

Troy Howard said...

Hey John. Just a thought... Texting you from Belltown Seattle. The next best city in the United States. You answered one of my questions a few years back and I appreciate it.

Just wanted to suggest that every once and a while you add a "Blooper Alert" at the end of a video that we as viewers may like to see. We all connect with you already as a very personable person, I just think that will add an additional layer to your open and very real personality.

Unknown said...

Chef John, I live in LA, no not that LA, can you please do more Cajun/creole recipes? I'm thinking Natchitoches meat pies or boudin balls or fried alligator or a crawfish boil or anything along those lines. You've taught me how to cook. Please don't retire. Ever.

Unknown said...

Looks delicious. Chef John, my food wish is Chicken Spedini!

Unknown said...

Dear Chef,

Great recipe, as always, please if you can include subtitles in English, for a better understanding
Thanks from Spain


Brandi said...

I must try this! It looks delicious. Thank you for sharing!

Unknown said...

Everything on this site is yummy! My husband has perfected the art of Persian rice, thanks to you and man that damn rice doesn't need nothing. its. beyond. perfection. sooo goood. I'm gaining weight because of you. its okay tho.
I was wondering if you could do a post on pasha (our neighbors yummy easter goodie)? love to try to make some at home :)

thanks for the coolest cooking vids!!

big hugs from Finland*!

*the land of mediocre pasha-recipes

Charlotte said...

Hi chef John. The video said to add hot sauce but the written recipe did not metion hot sauce at all, i was wondering what type of hot sauce to get. I have sriracha, is that okay? What type of hot sauce did you use and how much did you add?

This American Writer said...

Please make Scottish Rumbledethumps

Gene Adcock said...

Always enjoy your posts here on the Blogger. Helps make me be not so boring of a cook. Boiling water and scrambling eggs can get boring you know'

Unknown said...

Hi Chef John. Just recently discovered your YouTube videos and they’re awesome. One thing I’m searching for are deer meat recipes. Do you have any of those? I don’t see them In the main list so figured I’d ask. Thanks!

Chef Jerome McElroy said...

speaking of pad thai. Did you ever post a recipe? I can find that you said you would but can't find a recipe for it. Thanks!

Unknown said...

Can you do Pork chops and scalloped potatoes please!

Unknown said...

Thank you for this recipe -- I made it today and LOVED it. I ate half for lunch, and the remainder is destined to be dinner. According to the directions on the rice noodles box, the noodles can be rinsed in cold water after their 10-minute hot water soak, then set aside. So rather than stress trying to synchronize the completion of the noodles and veg, the noodles were waiting politely to be added to the rest when needed. Thanks again.

Unknown said...

@Winston Hooker He did boudin balls already; mighty tasty, too

Big Al said...

I subituted shrimp and added a teaspoon of grated ginger. This is definitely a keeper during Lent. Thanks for sharing

Crab Dynasty said...

Delicious noodle recipe. The crab really makes it. I bought my lump crab meat online and then added a Chesapeake twist by adding Old Bay seasoning. Thanks for sharing!

Unknown said...

i think you forgot to put the hot sauce and the amount on the recipe list. is it american hot sauce or sriracha?

Unknown said...

this looks great! i think you forgot the hot sauce on the list. is it sriracha or american hot sauce? how much?

Mike said...

Another winner. Can easily doctor it up but there's no need to. Delicious and simple.