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–+ servings
Servings: 3 servings

Noodle Salad with King Crab

Delicious and flavorful noodle salad with the fine ingredient king crab.
Author: Per Asmussen
Course: Lunch, Salad
Cuisine: Danish
Keyword: Crab, Dinner, Lunch, Salad
Prep Time: 20 minutes
Cook Time: 10 minutes
Metric - US Customary

Equipment

  • Kitchen Scale
  • Pot
  • Bread Knife
  • Sieve
  • Cutting Board
  • Chef'S Knife
  • Bowl
  • Grater
  • Potato Peeler

Ingredients

King Crab

  • 1 pcs. King Crab 1 leg
  • Water
  • 150 gram Salt
  • 50 gram Sugar
  • 10 pcs. Peppercorns
  • 3 pcs. Bay Leaf
  • Butter for frying
  • 100 gram noodles
  • 100 gram Pointed Cabbage other cabbage can certainly be used
  • 0.5 pcs. Lemon organic - both juice and zest
  • 75 gram Corn Salad
  • 2 handfuls Herbs e.g., parsley, dill, nasturtium & red sorrel
  • 13.5 gram Olive Oil
  • 2 pcs. Carrots
  • 2 pcs. Red bell pepper
  • 60 gram Salted almonds preferably homemade
  • Pickled red onions to taste - preferably homemade

Instructions

King Crab

  • The cooking liquid could easily handle 3-5 legs, but I only had 1. Still, the legs were so large that they needed to go in a 10-liter pot, so I could have easily had more in at the same time. You could also easily add fresh dill to the liquid.
  • Bring the liquid to a boil.
  • My large pot wasn't big enough for the entire leg to fit in, so I split it in the middle (see the picture at the bottom).
  • Although the crab's leg is hard, it is quite jointed. Use, for example, a bread knife to split it. It's easier than you think.
  • Boil it for 8-10 minutes and stop the cooking by placing the legs in ice water. Dry them well and now clip the shell off. It can shred a bit, so be careful.
  • I chose to butter-fry the largest piece completely, so we got two different textures.

Noodles

  • Cook the noodles as per the instructions on the package (I gave them 5 minutes). Pour them into a colander and drain.
  • Rinse them in cold water so they don't stick.

Salad

  • Finely slice the cabbage and put it in a bowl.
  • Take your half lemon and squeeze the juice into the bowl.
  • Grate the zest into it as well. Be careful not to get the white part from the peel - it's bitter.
  • Rinse the corn salad and put it in the bowl.
  • Rinse the herbs and chop them coarsely. Add them to the bowl.
  • Add olive oil to the bowl and mix it well.
  • Peel the carrots and cut them into thin slices. I like to take a bit of care (when the kids allow it).
  • Also, cut the bell peppers into smaller pieces.
  • Add the noodles and the shredded cooked king crab and mix everything well together.

Serving

  • Arrange in 3 deep plates.
  • Add pickled red onions on top.
  • Chop the almonds very coarsely. They help give the dish crunch. Sprinkle them on top and serve.