I promised you short and sweet recipes this week, and that's what I have for you today! How does Sweet Dungeness Crabs with Chili Sauce, Garlic Noodles and Spinach sound to you? Well it sounded amazing to me and it was so fast, it was embarrassing.
I saw crab the other day over at The Baking Barrister and thought, Stephanie must be reading my mind. I'm so lucky to live in the Bay Area where we have some of the best Dungeness crab. When I went into my local grocery store and saw they had them for less than $3 bucks a pound, I jumped up and down discreetly of course.
Prepare the crab:
I used two 2 pound cooked Dungeness crabs. I tore off the legs, removed the body, and cleaned out the insides; then broke the body pieces in half. Rinse and set aside. I hear if you are really nice to your butcher he may do this step for you.
I placed the crab in a bowl and added 3/4 cup of sweet chili sauce. I buy mine at the Asian market, but most well stocked stores are starting to carry it.
Mince up 7-8 cloves of garlic and set aside.
Heat two large skillets on medium high heat and add 2 tablespoons of canola oil to each. In the first skillet add half the garlic and the crab with the chili sauce. Cook 3-4 minutes, until the crab is warmed through.
In the second skillet add the other half of the garlic, cook for one minute. Add 1 pound of noodles; I used a fresh Shanghai style noodle found in the Asian market. Any thick noodle would be good.
In a small bowl combine 2 tablespoons water and 2 tablespoons fish sauce or soy sauce and add to noodles in pan. A little black pepper too. Cook for 1-2 minutes, then I added a whole bag of baby spinach, toss and take off heat.
Serve the crab over the noodles or toss the whole thing together.
This whole dish should take you less than 20 minutes, including prep. Leaving you lots of extra time to get your Christmas shopping and baking done. I hope you haven't forgotten what's on my Christmas list!