Crab Noodle Bowl Recipes

SUSHI CRAB BOWLS

Sushi Crab Bowls image

I love Japanese crab rolls but sometimes I don't have enough time in my day to build them (layering and rolling the rice, crab and veggies in sheets of nori). Sometimes I simply want more of the stuff that goes inside the nori. This sushi crab bowl solves the dilemma without compromising any of the flavors and textures. Each serving includes 1/4 pound of lump crabmeat seasoned with a creamy toasted sesame mayo, fresh vegetables drizzled with my sweet-tangy honey orange ginger dressing, on a bed of warm rice garnished with all the bells and whistles you expect in a crab roll.

Provided by Food Network

Time 30m

Yield 4 servings (1 cup for the dressing, 3/4 cup for the sesame mayo)

Number Of Ingredients 22

Ingredients

1/2 cup vegetable oil
1/4 cup freshly squeezed orange juice
2 tablespoons honey
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon kosher salt
1 teaspoon freshly grated peeled ginger
1/3 cup mayonnaise
1/4 cup freshly squeezed lemon juice
2 tablespoons tahini
1 tablespoon toasted sesame seeds
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound lump crabmeat, picked over for shells
1/4 cup chopped scallions (about 2 scallions), plus more for garnish
6 cups warm cooked sushi rice
1 cup julienned carrots (about 2 small carrots, cut into matchsticks)
1 cup thinly sliced Persian cucumbers (2 cucumbers)
1 avocado, thinly sliced
1 tablespoon toasted sesame seeds
8 seaweed snack sheets
Togarashi or furikake, for sprinkling (see Cook's Note)

Steps:

For the dressing: Combine all the ingredients in a bowl or jar with a tight-fitting lid; whisk or shake until the dressing is evenly combined and emulsified. Refrigerate in an airtight container until ready to use, up to 1 week.
For the sesame mayonnaise: Whisk to combine all the ingredients in a bowl. Refrigerate in an airtight container until ready to use, up to 1 week.
For the crab bowl: Combine the crab, scallions and sesame mayonnaise in a medium bowl. Gently fold the ingredients together, so as not to break up the crab too much, until evenly combined. Refrigerate in an airtight container until ready to serve or make this the day before and refrigerate overnight.
When ready to serve, place 1 1/2 cups of the cooked rice in each serving bowl. Divide the carrots, cucumbers and avocado evenly among the 4 bowls. Drizzle the honey orange ginger dressing over the vegetables, to taste. Next, add a scoop of the crab mixture to the center of each bowl. Garnish with the sesame seeds, more sliced scallions, the seaweed snack sheets and togarashi or furikake.

" CRAB" NOODLE BOWL

This came out of a need to use some extra imitation crab that I had. I think it would be equally good with shrimp or real crab meat.

Provided by MsSally

Categories One Dish Meal

Time 7m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 (10 ounce) bags frozen stir fry vegetables (broccoli, mushrooms, sugar snaps, peppers and onions)
1 lb imitation crabmeat (chunks)
2 (4 ounce) packages ramen noodles (shrimp flavor)
3 cups water (boiling)
1/2 cup teriyaki marinade

Steps:

In LARGE non-stick pan, cook veggies on medium heat covered for about 3 minutes.
Mix 1 packet of seasoning with water.
Add water, ramen and crab to veggies and stir continuously until noodles are soft and most of water is absorbed.
Pour over marinade. Heat through and serve.

Nutrition Facts : Calories 402.9, Fat 11.2, SaturatedFat 4.6, Cholesterol 22.7, Sodium 2995.7, Carbohydrate 54.5, Sugar 4.7, Protein 21.1

CRAB NOODLE SALAD

Crab noodle salad image

This light and fresh salad teams sweet shellfish with coriander, mint and an Asian-style dressing made with tamari, a gluten-free alternative to soy sauce

Provided by Lucy O'Reilly

Categories Lunch

Time 15m

Number Of Ingredients 13

Ingredients

100g fine rice noodle
½ courgette , coarsely grated
100g fresh white crabmeat
½ cucumber , halved lengthways, deseeded and thinly sliced
1 small red chilli , deseeded and finely chopped
4 spring onions , thinly sliced
handful coriander leaves
handful mint leaves, torn if large
2 tbsp rice wine vinegar
2 tbsp tamari (wheat-free alternative to soy sauce)
1 tsp toasted sesame oil
1 tsp soft brown sugar
juice and zest 1 lime , plus wedges to serve

Steps:

Mix the dressing ingredients together in a large bowl, taste and add seasoning, if you like. Cover the noodles in freshly boiled water and let soak for 5 mins, then drain, rinse under the cold tap and add to the bowl with the dressing. Stir through the courgette and leave to cool completely.
Mix through the crabmeat and the rest of the ingredients. Using clean hands, pile onto plates, drizzling with any leftover dressing from the bowl. Serve with lime wedges.

Nutrition Facts : Calories 249 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.6 milligram of sodium

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