Crustacean Garlic Noodles and Roasted Crab
Published Jun 08, 2008
Updated Feb 03, 2025
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My copycat Crustacean Garlic Noodles and Roasted Crab recipe come remarkably close to the authentic flavors from Thanh Long and Crustacean’s “secret kitchen.” Make them at home for a truly delicious meal!
Table of Contents
- Crustacean Garlic Noodles
- Why You’ll Love This Recipe
- Crustacean Garlic Noodles and Roasted Crab Ingredients
- Garlic Sauce Ingredients
- How To Make Crustacean Garlic Noodles And Roasted Crab
- Secrets To The Best Garlic Noodles And Roasted Crab
- Frequently Asked Questions
- What To Serve With This Recipe
- Other Recipes You Might Like
- Crustacean Garlic Noodles and Roasted Crab Recipe
Crustacean Garlic Noodles
If you live in the Bay Area or Greater Los Angeles, you’ve probably heard of—and most likely dined at—the renowned Thanh Long and its more famous sister restaurant, Crustacean.
Their signature Garlic Noodles and Roasted Crab have captivated food lovers and critics alike, helping build a multi-million-dollar restaurant empire for the An family, who brought their flavors from Vietnam.
The secret behind their success? The “Secret Kitchen”—a hidden space inside the main kitchen, off-limits to all employees, where family members prepare these legendary dishes using recipes passed down for generations.
I first dined at Thanh Long in San Francisco years ago and loved their garlic noodles and roasted crab. Recently, I revisited these dishes at Crustacean Beverly Hills, ordering the Roasted Crab, Grilled Tiger Prawns with Garlic Noodles, and Maine Lobster with Garlic Noodles.
The Garlic Noodles tasted just as I remembered—rich, buttery, and packed with garlic. But the roasted crab? It was a little too dry for my liking, likely because it was boiled before roasting, which took away some of its juiciness. The lobster garlic noodles were good but didn’t stand out. The grilled tiger prawns with garlic noodles were the best part—the sweetness of the prawns paired perfectly with the noodles.
Everything we ordered that night was also a bit salty. But despite that, I was still hooked on the food—and more intrigued than ever by their “Secret Kitchen” and the family’s secret recipes.
Determined to crack the code, I examined the flavors closely. Cracked black pepper? Check. Coarsely chopped garlic? Check. Butter? Check. Exotic spices? Maybe, but nothing obvious. I even took a box of garlic noodles to go for further “research” at home.
After hours in the kitchen, testing and adjusting seasonings, I perfected my copycat recipes for Crustacean’s Garlic Noodles and Roasted Crab. While my version may not be identical, I’d say it’s just as good—if not better—at a fraction of the cost! (One order of garlic noodles at the restaurant costs $11.50, and the roasted crab is $41.95.)
As for the “Secret Kitchen”? I’d say it’s more about smart marketing than an actual mystery. With the right ingredients and techniques, you can make these dishes at home—no secrets required.
Why You’ll Love This Recipe
- Authentic flavors, no secrets needed. Rich, buttery, garlicky goodness, just like the original.
- Easy to make at home. No complicated steps, just straightforward instructions anyone can follow.
- Way cheaper than dining out. Skip the $11.50 garlic noodles and $41.95 crab—make it for a fraction of the price.
- Tried, tested and perfected. I spent hours fine-tuning this crustacean garlic noodles and roasted crab recipe so you don’t have to.
Crustacean Garlic Noodles and Roasted Crab Ingredients
- Yellow noodles – I use fresh yellow wheat noodles for the best texture and flavor, but if you can’t find them, spaghetti is a great substitute!
- Dungeness crab – You can also use blue crab or king crab legs—the texture is different, but they’re still delicious in this recipe!
- Parmesan cheese – I used Kraft Grated Parmesan (Green Bottle).
- Unsalted butter
- Garlic
- Ground black pepper
- Chicken bouillon powder
- Sugar
Garlic Sauce Ingredients
- Butter
- Garlic
- Maggi seasoning sauce
- Oyster sauce
- Fish sauce
- Sugar
For the full details on each ingredient, just check out the recipe card at the bottom of this post!
Shopping Guide: You can find Maggi Seasoning Sauce at Asian grocery stores like 99 Ranch or H Mart, in the international aisle at Walmart, Safeway, Kroger, and Target, or online at Amazon and Instacart—just look for the small brown bottle with the yellow and red label, the Asian version is the most common and works best for this recipe!
How To Make Crustacean Garlic Noodles And Roasted Crab
For the Crustacean garlic noodles, just give the noodles a quick rinse under running water to get rid of any oil, then drain them well. Set them aside.
Bring a pot of water to a boil, then toss in the noodles. Let them cook until they’re just tender—keep an eye on them because you don’t want them to get too soft and soggy. Once they’re done, drain them well.
To make the garlic sauce, heat up a sauté pan over medium-low heat. Melt the butter, then toss in the garlic and let it cook until it smells amazing—just don’t let it brown. Stir in all the seasonings until everything’s well combined, then transfer the sauce to a small bowl.
To serve, toss the noodles with that delicious garlic sauce until they’re nicely coated. Sprinkle in the Parmesan cheese and give it a good mix so everything comes together. That’s it—serve it up and enjoy!
For the Crustacean roasted crab, clean the crab and chop it into 6-8 pieces. Heat up some butter in a wok over medium-low heat, then add the garlic and let it cook until it smells incredible—just don’t let it brown. Toss in the black pepper and chicken bouillon powder, give it a stir, then add the crab and mix everything together. Sprinkle in a little sugar and let the crab cook until the shell starts changing color.
Take the crab out of the wok and pop it into the oven at 350°F (175°C) for about 25-30 minutes to let all those flavors soak in. Once it’s done, serve it up hot with a big plate of garlic noodles—so good!
Secrets To The Best Garlic Noodles And Roasted Crab
- I use fresh yellow wheat noodles for the best chewy texture. If you can’t find them, spaghetti works too—just make sure to cook it al dente so it doesn’t turn mushy.
- More garlic = more flavor. I always sauté it on low heat just until it’s fragrant. If it browns too much, it turns bitter, and no one wants that.
- I used live Dungeness crab for this recipe, but if you’re using frozen crab, just make sure to thaw it completely and pat it dry before cooking. Since it’s already partially cooked, you don’t need to cook it as long—just let it soak up the buttery garlic goodness until it’s heated through.
- If you’re using pre-cooked crab, skip the initial cooking step and go straight to tossing it in the butter, garlic, and seasonings. Let it hang out over low heat for a few minutes to absorb all the flavors, then bake for about 10–15 minutes instead of the full 25–30. This keeps it nice and juicy instead of drying out!
Frequently Asked Questions
The garlic noodles can be prepared in advance and reheated. However, roasted crab is best enjoyed fresh.
To humanely kill the crab, I like to place it in the freezer for about 15-20 minutes before cooking. This puts the crab into a dormant state, which makes it less stressful. Once it’s chilled, I can quickly and cleanly insert a sharp knife between the eyes or into the brain to dispatch the crab. This method is a pretty standard and humane way to do it with the least amount of distress for the crab.
You’ll know the crab is halfway cooked when the shell changes from a bluish or greenish color to bright orange or red. The meat should look opaque, but it shouldn’t be fully firm yet. This step ensures that the crab stays juicy when it finishes roasting in the oven. Just watch for that color change, and you’re good to go!
There will likely be no leftovers! However, if you do have any, store the noodles and crab in airtight containers in the refrigerator. You can reheat them in a pan or microwave.
This recipe is only 793 calories per serving.
What To Serve With This Recipe
For a restaurant-style Asian dinner at home, I recommend the following recipes.
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Other Recipes You Might Like
Crustacean Garlic Noodles and Roasted Crab
Ingredients
- 20 oz. (570g) yellow noodles
- water , for boiling noodles
- 1 tablespoon Kraft Grated Parmesan Cheese, in green bottle
Garlic Sauce:
- 1 tablespoon unsalted butter
- 2 tablespoons minced garlic, or more to taste
- 1 tablespoon Maggi seasoning sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
Crustacean Roasted Crab:
- 1 Dungeness Crab, about 2 lbs./800 g
- 1 stick unsalted butter , 8 tablespoons
- 3-4 cloves garlic, chopped coarsely
- 2 teaspoons whole black pepper, cracked using a mortar and pestle
- 2 teaspoons chicken bouillon powder
- 1/4 teaspoon sugar
Instructions
Crustacean Garlic Noodles Recipe
- Rinse the yellow noodles under running water to remove any oil. Drain well and set aside.
- Bring a pot of water to a boil. Add the noodles and cook until just tender, being careful not to overcook them, as they can become soggy. Remove the noodles from the pot and drain well.
- Prepare the Garlic Sauce by heating a sauté pan over medium-low heat. Add the butter and let it melt, then add the garlic and sauté until fragrant but not browned. Add all the seasonings and stir to combine. Transfer the garlic sauce to a small bowl.
- To serve, toss the noodles with the garlic sauce. Add the Parmesan cheese and mix until well combined. Serve immediately.
Crustacean Roasted Crab Recipe
- Clean and chop the crab into 6-8 pieces. Heat the butter in a wok over medium-low heat and sauté the garlic until aromatic but not browned. Add the black pepper and chicken bouillon powder, then incorporate the crab and stir well. Add the sugar and cook the crab until the shell starts to change color.
- Dish out the crab and bake it in the oven at 350°F (175°C) for 25-30 minutes. Serve hot with garlic noodles
Notes
- I use fresh yellow wheat noodles for the best chewy texture. If you can’t find them, spaghetti works too—just make sure to cook it al dente so it doesn’t turn mushy.
- More garlic = more flavor. I always sauté it on low heat just until it’s fragrant. If it browns too much, it turns bitter, and no one wants that.
- I used live Dungeness crab for this recipe, but if you’re using frozen crab, just make sure to thaw it completely and pat it dry before cooking. Since it’s already partially cooked, you don’t need to cook it as long—just let it soak up the buttery garlic goodness until it’s heated through.
- If you’re using pre-cooked crab, skip the initial cooking step and go straight to tossing it in the butter, garlic, and seasonings. Let it hang out over low heat for a few minutes to absorb all the flavors, then bake for about 10–15 minutes instead of the full 25–30. This keeps it nice and juicy instead of drying out!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would it be possible to use King Crab legs with this recipe? How could I make the substitution since the king crab kegs are already cooked? I have had them at Crustacean many times and would love to make at home.
Hi Mary, yes, you can use King Crab legs. Just add all the roasted crab seasonings with the king crab legs and cook in a skillet. There is no need to bake.