Thanksgiving in Northern California means it’s DUNGENESS CRAB SEASON!!! I’m sharing my recipe for steamed live crab and garlic noodles—something I’ve been making for years. Since we don’t have family nearby and it’s usually just our little family for dinner, roasting a whole turkey is way too much food. And hey, it’s a holiday—what’s better than celebrating with fresh live crab? Oh, and a lobster. Oh, and a tray of uni. Yum, yum!
The hubs and I think it’s important to teach our kids where food comes from. They know beef was once a cow and that fish come from the ocean, not just as neatly packaged cuts at the supermarket. I cook with them often, and they love helping in the kitchen, especially when things get messy. What a surprise they got when we pulled the live lobster and crab out of the box! My two-year-old was terrified at first and hid behind her dad, peeking at the scary-looking creatures on the dining table. Her big brother explained, “這是龍蝦，這是螃蟹，是吃的,” while making crab claws with his hands.
After the quick lesson on seafood, we all headed to the kitchen and into the pots they went. This step was too dangerous for the kids to help with, but they watched in awe as Dad quickly placed the crazy-looking creatures into the steaming pots. What a fun day! Thank you to the ocean for providing us with such a delicious meal.
Steamed Dungeness Crab with Garlic Noodles Recipe
Equipment
- 1 Large Pot Big enough to fit the entire crab
- 1 Large Wok/Pan
Ingredients
- 1 whole live dungeness crab as many as you want!
- 1/4 cup soy sauce we prefer kikkoman
- 2 teaspoons fish sauce if omitting replace with soy sauce
- 2 tablespoons shaoxing cooking wine
- 2 tablespoons dark soy
- 2 tablespoons mirin
- 1 pound fresh egg noodles or a box/pack of thin spaghetti
- 6 tablespoons unsalted butter
- 3 tablespoons minced garlic
- Reserved “crab butter” optional**
- Chopped cilantro for garnish
Instructions
How To Steam the Crab and Prepare “Crab Butter”
- In a large pot boil about 3 inches of water. Keep heat on high so the water stays on a hard boil.
- Quickly put the crab into the pot. Crab does not need to be submerged. The crab will extend all it’s legs once it feels the heat so you need to put it in the pot quickly and close the lid. Steam with the lid on for 7 minutes.
- Remove from pot and allow to cool.
- Flip the crab upside down and pull off the body. This will allow the shell to hold all the liquid. This liquid is the “crab butter” Reserve this for the noodles.
Directions for the Noodles
- Combine the sauce ingredients and set aside.
- Boil a large pot of water, and cook noodles according to package directions. Drain and set aside.
- Melt butter in a large saute pan or wok on medium heat. Add garlic and sauté for about a minute. Add the cooked noodles and toss to coat evenly with the garlic butter.
- Add the sauce and toss for a couple minutes. Add the “crab butter” and toss again.
- Sprinkle with chopped cilantro and serve with steamed crab.
Notes
*All of the sauce ingredients are commonly used in Taiwanese and Chinese recipes, except for the fish sauce, which is a staple in my pantry. It adds saltiness and a unique flavor Japanese refer to as Umami. **I often use spaghetti when I don’t have time to stop at the Asian market. ***The crab butter is not necessary, but it adds a depth of flavor and extra yumminess. Plus, you’d otherwise throw this out, so don’t let it go to waste.
