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SPICY ASIAN CRAB NOODLE SALAD

By Gilean Watts & The Canadian Living Test Kitchen

“Eastern Canada is one of the main sources of sustainable snow crab in North America, with the bulk of the snow crab being harvested from the frigid waters of the Gulf of St. Lawrence. These crustaceans are often sold precooked and frozen in clusters of legs and arms. To thaw the clusters in a flash, place them under running cold water for about 10 minutes.”

Makes 8 servings

Ingredients

Coconut-Lime Dressing:

  • 1/2 cup coconut milk

  • 1/4 teaspoon grated lime zest

  • 3 tablespoons lime juice

  • 4 teaspoons vegetable oil

  • 1 1/2 teaspoon liquid honey

  • 1 teaspoon Asian chili sauce (such as sriracha)

  • 1 small clove garlic finely grated or pressed

  • 1 teaspoon grated fresh ginger

  • 1 teaspoon salt

  • 3/4 teaspoons fish sauce

  • Pinch pepper

Salad:

  • 750 g frozen cooked snow crab clusters thawed

  • 3 cups snow peas (about 225 g) trimmed and thinly sliced

  • 1/2 pkg (450 g pkg) rice stick noodles (1/8 inch/3 mm wide)

  • 1/2 teaspoon vegetable oil

  • 2 cups matchstick-cut carrots

  • 1 red finger chili pepper seeded and thinly sliced

  • 1 cup chopped fresh cilantro

  • 1 avocado peeled, pitted and diced

  • 2 tablespoons unsalted cashews toasted and chopped

  • Lime wedges (optional)

Method

Coconut-Lime Dressing: In small bowl, whisk together coconut milk, lime zest, lime juice, oil, honey, chili sauce, garlic, ginger, salt, fish sauce and pepper. Set aside. (Make-ahead: Cover and refrigerate for up to 24 hours; whisk before using.)

Salad: Crack crab legs; remove meat and transfer to colander, squeezing out excess liquid. Discard shells. Set meat aside.

1. In large saucepan of boiling water, cook snow peas until tender-crisp, about 30 seconds. Using slotted spoon, transfer snow peas to bowl of ice water; chill for 1 minute. Drain. Set aside.

2. Meanwhile, cook noodles according to package instructions; drain and rinse under cold water. Drain well; toss with oil to coat.

3. In large bowl, toss together crab, snow peas, noodles, carrots, chili pepper and three-quarters of the cilantro. Add dressing; gently toss to coat. Top with avocado, cashews and remaining cilantro. Serve with lime wedges (if using).

Tip from The Test Kitchen: To trim snow peas, cut off the stem end and pull off the fibrous strings that run along the outer edges of the pea.