Want to know what to do with the jumbo lump crab meat they sell at the grocery store? Make udon noodles with jumbo lump crab in a miso and butter sauce topped with toasted breadcrumbs. From the mind of Chef Devin Keopraphay of Rising Tiger.
Udon noodles, jumbo lump crab, miso, butter, toasted breadcrumbs
Crab Noodles: Udon, Jumbo Lump, Miso, Butter
Chef Devin Keopraphay
Total time: 10 minutes
Ingredients List
1 serving of precooked udon noodles.
You can find these frozen and shelf stable. They are precooked.
If frozen, defrost them
Fresh parsley, to garnish
For the breadcrumbs:
1 tablespoon olive oil
1/2 cup panko
1 tablespoon chopped parsley
Big pinch of kosher salt
For the sauce:
1 to 2 tablespoons olive oil.
1 leek
Julienned, then soak in a bowl of ice water to help get the dirt out, then remove the leak from the water with your hands so that any dirt stays at the bottom of the bowl. We will use about 1/2 cup of the sliced leeks
1 tablespoon minced garlic
1 teaspoon minced ginger
Big pinch of kosher salt
1/2 tablespoon of miso (chef used brown rice miso)
1/2 cup White wine
Use something you want to drink, we just need a big to deglaze the pan.
1/2 cup udon noodle pasta water
3 tablespoons heavy cream
1 lemon
2 tablespoons butter
Chef Devin Keopraphay of Rising Tiger in Longmont, Colorado
How to Make Udon Noodles with Jumbo Lump Crab and Miso
Step 1
Have a pot of water with a pinch of salt heating up. It just needs to be big enough for our udon noodles.
Step 2
For the breadcrumbs, add the olive oil, panko, parsley and salt to a medium sized pan over medium-low heat. Stir well to coat the bread crumbs in oil. Moved them around frequently so that they don’t burn. It will take about 5 minutes to toast them. Once they are toasted (light brown) , remove the pan from the heat and let the breadcrumbs stay in the pan until we need them.
Step 3
Meanwhile, place the udon noodles in the hot water. They just need to loosen up and soften. It’s best to gently loosen them with tongs, as the noodles are fragile and we don’t want them to break. Once they have loosened, remove the pot from the heat and leave the noodles in the warm water.
Step 4
In another medium/large skillet oven medium heat, Add 1 to 2 tablespoons of olive oil. Once the oil is hot, add 1/2 cup of leeks, about a tablespoon of minced garlic, a teaspoon of minced ginger, and a big pinch of salt. Stir to combine. Shake and stir the pan and stir, we want to make sure nothing burns and everything is incorporated and cooks evenly.
Step 5
Once the leeks soften and the garlic and ginger has become fragrant, it’s time to add miso. Stir well and cook the miso for about 30 seconds. Deglaze with white wine. Then add about 3 tablespoons of the udon noodle water. Stir that well and cook for about 30 seconds. Taste it. If it’s too salty or sour, add about 2 more tablespoons of the pasta water. Cook until most of the liquid has evaporated. Then add 3 tablespoons of heavy cream and stir.
Step 6
Transfer the udon noodles from the water to the pan with our sauce. Toss the noodles in the sauce so that everything is well incorporated at let it cook for a minute or two. Add a bit of lemon juice and two tablespoons of butter. Stir well to incorporate and melt the butter. If it’s getting thick, loosen with some 1 or 2 more tablespoons of pasta water. Stir to melt the butter and coat the noodles.
Step 7
Add a handful of jumbo lump crab and stir to incorporate. Remove pan from heat. Use tongs to transfer the noodles to a plate. Top with more jumbo lump crab, our bread crumbs, and fresh parsley. Serve with a lemon wedge.
Crab Noodles: Udon, Jumbo Lump, Miso, Butter
Ingredients
- 1 serving of precooked udon noodles.You can find these frozen and shelf stable. They are precooked. If frozen, defrost them.
- Fresh parsley, to garnish
- 2 tablespoons olive oil, dividied
- 1/2 cup panko
- 1 tablespoon chopped parsley
- 1 leek. Julienned, then soak in a bowl of ice water to help get the dirt out, then remove the leak from the water with your hands so that any dirt stays at the bottom of the bowl. We will use about 1/2 cup of the sliced leeks
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- Kosher salt, to taste
- 1/2 tablespoon of miso (chef used brown rice miso)
- 1/2 cup White wine
- 1/2 cup udon noodle pasta water
- 3 tablespoons heavy cream
- 1 lemon
- 2 tablespoons butter
Instructions
- Have a pot of water with a pinch of salt heating up. It just needs to be big enough for our udon noodles.
- For the breadcrumbs, add the olive oil, panko, parsley and salt to a medium sized pan over medium-low heat. Stir well to coat the bread crumbs in oil. Moved them around frequently so that they don’t burn. It will take about 5 minutes to toast them. Once they are toasted (light brown) , remove the pan from the heat and let the breadcrumbs stay in the pan until we need them.
- Meanwhile, place the udon noodles in the hot water. They just need to loosen up and soften. It’s best to gently loosen them with tongs, as the noodles are fragile and we don’t want them to break. Once they have loosened, remove the pot from the heat and leave the noodles in the warm water.
- In another medium/large skillet oven medium heat, Add 1 to 2 tablespoons of olive oil. Once the oil is hot, add 1/2 cup of leeks, about a tablespoon of minced garlic, a teaspoon of minced ginger, and a big pinch of salt. Stir to combine. Shake and stir the pan and stir, we want to make sure nothing burns and everything is incorporated and cooks evenly.
- Once the leeks soften and the garlic and ginger has become fragrant, it’s time to add miso. Stir well and cook the miso for about 30 seconds. Deglaze with white wine. Then add about 3 tablespoons of the udon noodle water. Stir that well and cook for about 30 seconds. Taste it. If it’s too salty or sour, add about 2 more tablespoons of the pasta water. Cook until most of the liquid has evaporated. Then add 3 tablespoons of heavy cream and stir.
- Transfer the udon noodles from the water to the pan with our sauce. Toss the noodles in the sauce so that everything is well incorporated at let it cook for a minute or two. Add a bit of lemon juice and two tablespoons of butter. Stir well to incorporate and melt the butter. If it’s getting thick, loosen with some 1 or 2 more tablespoons of pasta water. Stir to melt the butter and coat the noodles.
- Add a handful of jumbo lump crab and stir to incorporate. Remove pan from heat. Use tongs to transfer the noodles to a plate. Top with more jumbo lump crab, our bread crumbs, and fresh parsley. Serve with a lemon wedge.