Lump Crab and Seaweed Salad with Fried Rice Noodles

4 to 6 servings
  • 10 ounces fresh lump crab meat with shells and cartilege removed
  • 1 small mango, peeled and cut into 1/2-inch dice
  • 5 to 6 chives, finely chopped
  • Salt and freshly ground black pepper
  • Mirin, rice wine, to taste
  • 1 small bag frozen dark green seaweed, thawed, available in nutrition stores or specialty Asian stores
  • 1 tablespoon soy sauce or to taste
  • 1 tablespoon sesame oil or to taste
  • 1 tablespoon toasted sesame seeds
  • 1 small package rice noodles
  • Peanut oil for frying
  • In a bowl combine the crab meat, mango, chives, salt, pepper and mirin, tossing to combine. Taste and adjust seasoning with additional mirin, salt and/or pepper.

  • In a second bowl season the thawed seaweed with soy sauce and sesame oil to taste. Sprinkle seaweed with sesame seeds and toss to combine.

  • In a small deep pan heat 1 to 2-inches of peanut oil to 360 degrees F. Fry the rice noodles until crispy and transfer to paper towels to drain. Season with salt.

  • Arrange seaweed on a plate. Place crab meat on top and garnish with crispy noodles.

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