Best 3 Long Life Noodles With Crabmeat Recipes
Indulge in the delectable flavors of Long Life Noodles with Crabmeat, a dish that seamlessly blends the delicate sweetness of crab with the springy texture of long life noodles. Prepared with a medley of colorful vegetables, this dish offers a symphony of textures and flavors, making it a delightful option for any occasion. From the classic Long Life Noodles with Crabmeat recipe to its delectable variations, such as the savory Crab and Corn Long Life Noodles and the tantalizing Spicy Long Life Noodles with Crabmeat, this article presents a culinary journey that will leave your taste buds craving for more.
Here are our top 3 tried and tested recipes!
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.
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.
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
Tips:
- Soak the noodles: Soaking the noodles in hot water before cooking helps to soften them and reduce the cooking time.
- Use a large pot: Use a large pot to cook the noodles so that they have plenty of room to move around and cook evenly.
- Bring the water to a boil: Bring the water to a boil before adding the noodles. This helps to ensure that the noodles cook evenly.
- Cook the noodles for the recommended time: Cook the noodles for the recommended time on the package. Overcooking the noodles will make them mushy.
- Rinse the noodles with cold water: After cooking the noodles, rinse them with cold water to stop the cooking process and prevent them from sticking together.
- Add the noodles to the sauce: Add the cooked noodles to the sauce and stir to combine. Heat the noodles through before serving.
Conclusion:
Long life noodles with crabmeat is a delicious and easy-to-make dish that is perfect for a quick and easy meal. With its combination of tender noodles, flavorful crabmeat, and savory sauce, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this recipe a try.
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