Spicy Crab Noodles is so easy and delish. Best when made with fresh Dungeness (or whatever your local crab is) – but if none is available, use a good canned lump meat crab found in the refrigerator section of most supermarkets and fish markets
2tablespoonsneutral cooking oilsuch as grapeseed oil
1tablespoonminced fresh ginger
2teaspoonsminced fresh garlic
1jalapeno pepperseeded and minced
For the Crabby Part
1fresh cooked Dungeness crabcracked and cleaned
18-ounce can lump meat crab meat, from the refrigerator section, optional
8ouncesfresh cooked noodleudon, buckwheat or rice cooked according to package directions with ½ cup cooking liquid reserved
Sliced green onion topsfor garnish, optional
Prepare the sauce by combining the ketchup, hoisin, chili garlic sauce, rice wine vinegar, and sesame seed oil in a bowl. Mix well - set aside.
Clean all of the meat out of the body of the crab and set aside - being careful to remove all shells. Open and drain the lump meat crab, if using. Cut and split all of the legs of the crab. Set-aside.
If you have whole crab legs: Heat the oil in a wok or wide heavy skillet; add the ginger, garlic, jalapeno, and crab leg pieces, cook, stirring often, until heated through and nicely covered in the spices - about 5 minutes. Remove from the heat and set aside. If you don't have crab pieces: Heat the oil in a wok or wide heavy skillet, add the ginger, garlic, and jalapeno, cook for about 2 - 3 minutes.
Continue the dish by adding the sauce to the wok or skillet; bring to a simmer, then add the cooked noodles along with the crab meat(s). Toss gently to combine and heat through adding a bit of the noodle-cooking liquid if it seems too dry.
Serve in wide bowls, topped with the crab leg pieces (if you have them) the sliced green onions and a squeeze of fresh lime juice.