Four small crabs, two meals, one girl
…and a whole lot of noodles.
Crabs are fun. Well! They are really hard work but also rewarding. I remember when I was little we used to go out crabbing with my dad and his mate. My sister and I would go out into the water with the men but carefully follow behind so that we didn’t step on any crabs. Once we were out at sea this would quickly become too regimented and our desire to run back to the beach would become a war zone. Melanie got bitten once. I didn’t. Te he. Serves her right for running away from her little sister.
2 meals: Asian Style Vermicelli Crab, and Mediterranean Style Lemon Oil Pasta Crab.
To learn how to prepare crab meat go here: http://www.ozevillage.com.au/gs/tips/gs.asp?topic=crab_prep
Getting the meat out of there involved spiky bits, juicy splattering and a bit of mess – so don’t do it in your “outfit”! there is of course, no other way to eat crab with out it having a pickled flavour. Well worth it.
Mediterranean Style Lemon Oil Pasta Crab
I have a very similar post with the Lemon Oil from 2005, but without the parmesan and with parsley instead of basil. Rather than talk about it… I might copy and paste, then edit. Hope you like it.
For a variation add garlic and or chili finely chopped.
Serves: 1
Prep: 5 min
Cook time: 15 min
Ingredients:
150g spaghetti
A handful of parsley
¼ cup of crab meat
Lemon oil:
1 lemon juiced
½ teaspoon of finely chopped lemon zest
1 tablespoon of extra virgin olive oil
Sea salt and cracked pepper to taste.
1. Cook the pasta
2. Whip together the lemon oil until combined and stir through the pasta with the crab meat and pasta.
Asian Style Vermicelli Crab
You can make this with whatever is in the fridge. Its great to know that as long as you have the various bottles of sauce, vinegar, oil and stuff on hand as well as the odd noodle that it is really easy to whip up something very pleasurable. Today – vermicelli with crab.
Serves: 1
Prep: 5 min
Cook time: 15 min
Ingredients:
½ cup of crab
1 small bundle of vermicelli
1 grated carrot
1 pealed and chopped cucumber
1 shallot thinly sliced.
Dressing:
1 clove of garlic
Half of a large red chili chopped and seeds removed
½ inch of ginger chopped finely
1 tablespoon of rice wine
1 teaspoon of olive oil
1 teaspoon of soy sauce
1 teaspoon of sesame oil
1. Heat water on the stove and create the dressing in a small container
2. Once your water is boiling add the vermicelli and cook for a few minutes. I usually find that once it is cooked, strained and ready to be served getting the scissors to it is a good idea. The vermicelli can be much to long and it tends to bundle up into much to big a mouthful. Certainly the dressing can lubricate it – but I would prefer to have only enough for taste.
3. Chop you salad up into what ever consistency makes sense to you. I like to grate my carrot and certainly peal the cucumber when making a dish like this as it exposes more surface area to absorb the dressing.
4. Combine salad, vermicelli, dressing and crab. Stir through and serve.