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Crab Bee Hoon (Crab Noodles) - Popular crab dish in Singapore. Easy Crab Bee Hoon recipe that you can make at home at a fraction of the cost.
Crab Bee Hoon (Crab Noodles)
Crab Bee Hoon (Crab Noodles) – Popular crab dish in Singapore. Easy Crab Bee Hoon recipe that you can make at home at a fraction of the cost.
During my most recent trip to Singapore (in April), my friends took me to Melben—a popular restaurant famed for its crab dishes. When the waiter came to take the order, I knew that I had to try crab bee hoon, a dish that I had read so much about on Singaporean food blogs.
The crab bee hoon was served in a clay pot, with a big and succulent crab swimming in a milky broth. At the first taste, I was transported to crab heaven.
I love crab and have tried many versions: chili crab, ginger and scallion crab, black pepper crab, creamy butter crab, roasted crab, my mother’s version of chili crab, Crab Fried Rice, but I had never tried the soupy combination of crab and bee hoon.
It was simply delicious! After the meal, my friends told me that the restaurant chain makes millions every year just selling crab. They asked me if I could crack the secret crab bee hoon recipe.
I told them that I would try and that we could then start a crab restaurant and make a boat load of money…
So, here it is, my crab bee hoon recipe. To be very honest, I think the taste of this crab bee hoon is extremely close to the ones I had in Singapore, except that Dungeness crab is used instead of Sri Lankan crab, which is not available in the United States. The secret ingredient is evaporated milk, hence the milky color of the crab bee hoon. It’s also a very easy recipe, one that anyone can attempt at home. If you love crab bee hoon, try this recipe and let me know how it’s compared to the real ones served in Singapore!
Frequently Asked Questions
This recipe is 695 calories per serving.
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Crab Bee Hoon (Crab Noodles)
Ingredients
- 6 oz (175g) Guilin rice noodles, dry
- 4 tablespoons unsalted butter, melted
- 6 slices ginger, peeled
- 1 cup canned chicken broth
- 2 cups water
- 1/2 cup evaporated milk
- 2 lb (1kg) crab, cleaned and cut into pieces
- 5 baby bok choy, cut lengthwise into halves
- 1 tablespoon rice wine
- 1/2 tablespoon fish sauce, or to taste or salt to taste
- 3 dashes white pepper
- 1 stalk scallion, cut into 1-inch (2.5cm) lengths
Instructions
- Boil the dry Guilin rice noodles according to the package instructions until al dente. Rinse the noodles under cold running water to remove any starch (they should be smooth and starch-free after rinsing). Drain well and set aside.
- In a pot, add the butter and sauté the ginger. Pour in the chicken broth and water, and bring to a boil. Add the evaporated milk, followed by the crab. Cook for a few minutes until the crab turns red and is fully cooked. Add the baby bok choy, rice wine, fish sauce, white pepper, scallion, and noodles. Bring to a quick boil and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, any butter brand for recommendation?
Any brand is fine.
Thanks for this recipe! Do you add sole fish or sole fish powder into the soup? Thank you!
Hi, Can I make this with pasteurized crab meat instead of fresh crab. I love crab meat and this sounds yummy. Thanks
Yes you can.
i love it! it tastes amazinggg and remind me of singapore! thank you for allowing me to have a taste of home even though im away
Awesome.