Fresh crab with Thia noodles – Fresh Crab Now before you stop reading, it’s the white meat we are talking about…. Yes I hear ya the brown meat is urm an acquired taste but the white flesh is just fresh and sweet. So if you already love crab great, if you’ve just got vague memories of not really liking the stuff it maybe time to give it a second chance. Here’s why – It’s high in vitamins, high in quality protein and amino acids. It is also rich in minerals such as calcium, copper, zinc, phosphorus and iron, while having lower levels of fat. Along with all other shellfish, crabs are rich in chromium, which helps insulin to metabolize sugar, and thereby lowers the blood glucose levels in the body great for diabetes plus it’s packed with heart-friendly omega 3. If you also love prawns check out my shrimp salad recipe here.
So here’s the recipe give it a try!
- 250g dried flat noodles (I used sweet potato and buckwheat flavour soba noodles)
- ¼cup of coconut milk
- 2 tbs of fish sauce
- 2 tbs fresh lime juice
- 1 Thia chilli finely chopped
- 1 cup of beans sprouts
- ½ cup of cucumber ribbons
- 250g fresh white crab meat
- ½ cup fresh coriander
- A few torn leaves of Thia basil (optional)
- 1 pinch of pink Himalayan sea salt
- 1tsp of Pink Himalayan Sea salt (to add to the noodle water)
- zest of one lime
- ¼ tsp black or white sesame seeds
- Add the salt to a large pan of boiling water and cook the noodles (as per directions) or until just tender and drain thoroughly
- In another bowl combine the coconut milk, fish sauce, lime zest, lime juice, chilli, thia basil, bean sprouts, pinch of salt and the cucumber finally gently add in the crab and leave for a few minutes.
- Arrange the noodles ready to serve then arrange the crab mixture over the top. Garnish with the coriander and the sesame seeds.
I really enjoyed this dish it’s definitely one of my favourites, I prefer this dish over warm noodles but it could be served cold – Enjoy!