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Cellophane Noodles with Crab and Black Pepper image

Categories     Sauce     Pepper     Fry     Crab     Noodle

Yield serves 2 as a main course, or 4 to 6 with 2 or 3 other dishes

Number Of Ingredients 10

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


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

Maryann Rought
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This recipe was a complete disaster. The cellophane noodles turned out mushy and the crab was overcooked.

Rizee Khan
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I found this recipe to be very time-consuming. It took me over an hour to make.

Siboniso Sountsha
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This recipe was a bit too spicy for me. I would recommend using less black pepper.

Ademide Awosanya
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The cellophane noodles were too soft for my liking. I would recommend cooking them for a shorter amount of time.

tina turner
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This recipe is a bit bland for my taste. I would recommend adding some additional seasonings.

Nolen Holt
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I've never had cellophane noodles before, but I really enjoyed them in this dish. They're so light and delicate.

Kakeeto Alexandria
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This recipe is a great way to get your kids to eat seafood.

Imran Ellahi
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I love the flavor of the black pepper in this dish. It really complements the crab and cellophane noodles.

ken jeffries
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This is a great recipe for a quick and easy weeknight meal.

Jovanpreet Kaur
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I was pleasantly surprised by how much I enjoyed this dish. The cellophane noodles were a great substitute for rice or noodles.

yassin maged
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This recipe is a great way to use up leftover crab. It's also a very affordable dish to make.

eliza zidana
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I've made this recipe several times and it always turns out great. I like to add a little bit of extra black pepper for a bit more spice.

Agang Masara
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This is one of my favorite recipes. The combination of crab, black pepper, and cellophane noodles is perfect.

Jay De
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I love the simplicity of this dish. It's quick and easy to make, and the results are always delicious.

M.I.K. Pahim
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This recipe was a hit with my family! The cellophane noodles were a unique and delicious touch, and the black pepper added a nice kick of spice. I will definitely be making this again.