Crustacean Garlic Noodles and Roasted Crab

Crustacean-inspired Garlic Noodles and Roasted Crab

4.58 from 200 votes

Crustacean Garlic Noodles and Roasted Crab

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!

Prep Time20

Cook Time40

Total Time1

Course: Crab, Noodles

Cuisine: Vietnamese Recipes

Keyword: Crustacean-inspired Garlic Noodles and Roasted Crab

Servings: people

Author: Bee Yinn Low

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

For individual serving of the garlic noodles, take some noodles to a bowl and add some garlic sauce to taste. Drizzle some grated Parmesan cheese, stir to combine well before serving.

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!

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