Crab Chili Over Noodles

If you enjoy doing a little cracking of the crab legs, then you’ll have fun preparing this meal. As my best friend says, I am a master of cracking crab legs. Often I am going at it nonstop with the thoughts of immediately savoring the tasty meat in mouth.  With this recipe, once you crack the legs, a little patience is required, as you are going to mix the meat with a sweet, tangy sauce.  The results are a light, healthy meal perfect for lunch or dinner.


8 ounces water
5 tablespoons tomato ketchup, preferably organic
2 tablespoons light soy sauce
1 tablespoon brown sugar
2 teaspoons cornstarch
2 tablespoons peanut oil
6 large cloves garlic, finely chopped
2 tablespoons freshly grated ginger
3 medium red chili peppers, finely sliced*
1.5 pounds snow crab legs
1 lime
12 ounces udon noodles, cooked and drained
2 tablespoons sesame oil


  • Put a large pot of water on to boil. Once water is boiling, add crab legs. Boil for 5 minutes. Drain and leave in strainer to cool.
  • In a small bowl, add water, ketchup, soy sauce, brown sugar, and cornstarch to make the chili sauce. Mix well. Set aside.
  • Once the crab legs are cool, have fun cracking them open and place the meat in a small bowl. When finished you will have 1 to 1.5 cups of meat.
  • Heat a large skillet over a high heat and add peanut oil.  Reduce heat to medium. Add garlic, ginger, and chilies. Cook for 30 seconds.
  • Add crab meat to the skillet and cook for an additional 1 to 2 minutes. Stir in chili sauce, and cook for 1 minute. Remove from heat.
  • Squeeze the lime, pour the juice in the pan, and stir.
  • Toss warm freshly cooked udon noodles with sesame oil.
  • Serve crab with chili sauce over noodles.

*Do not remove the seeds, as the seeds have the wonderful spicy flavor, which we want for this dish. Best of both worlds…less work and more spice!

Servings:  4 servings.
Calories: About 350 per serving.

Original recipe cited from, Ching-He Huang.