This crab noodle salad is a very easy recipe to make that will produce a delicious and good looking dish. Lots of lovely fresh flavours work really well the sweet crab however the dressing adds a whole extra layer taste  with the salty soy, sweet honey and the sesame oil and seeds.

Fresh Crabs from Walter Purkis  & Sons

Crabs are generally in season from April until November so now is a great time to eating these tasty crustaceans. The most commonly eaten crab in the UK is the common edible or brown crab, they can weighs up to 3kg. They contain plenty of sweet, succulent flesh. Female or hen crabs  are said to have sweeter flesh than males but the males or cock crabs tend to have more white meat. Our crabs are delivered live and are prepared in our shops so what you see on the counter will be really fresh. You can buy crabs from our shops whole or as already prepared crabmeat. You can see all our crab recipes here >>

Preparation  time will be 5 minutes allow a further 5 minutes for cooking time. Quantities below will serve 4 people

Ingredients For Crab Noodle Salad

200g white and brown cooked crabmeat from Walter Purkis & Sons
150g thin rice noodles
20g fresh coriander, finely chopped
20g fresh mint, finely chopped
1 lemon

For the dressing:

3 tbsp soy sauce
1 tbsp sesame oil
1 tsp black sesame seeds
1 tsp sesame seeds
1 tsp clear honey
1 garlic clove

Cooking Method For For Crab Noodle Salad

Place the noodles in a bowl, cover with boiling water and set aside for 4-5 minutes. Rinse with cold water and drain thoroughly, then return to the bowl.

Add the fresh white crab meat to the bowl, together with the coriander, mint, leaves and the juice of ½ lemon.

Toss all the dressing ingredients together and pour over the salad. Toss gently and serve with extra lemon wedges to squeeze over.

This crab noodle salad recipe comes from give them a visit for more fishy recipes