This is a great quick suppertime dish as the only cooking involved is boiling the rice noodles and cooking the sweetcorn. The other ingredients are warmed through by the hot noodles, making this a very easy dish to prepare. It’s also perfect at room temperature as a salad, which makes it great for summer parties and picnics.
Tips – If you receive a crab claw, wash and pop in a pan of boiling water and boil for about 10 –12 minutes. Cool and break open the claw with a hammer and remove the meat.
Food focus – Crab is full of lean protein and minerals such as copper, selenium and zinc, in addition to being a good source of long chain omega-3 fatty acids.
I got my crab meat from FishBox. Use the discount code for 50% off the price of your first subscription box, when you enter the code ‘UrbanKitchen1’.
INGREDIENTS (serves 4 for a starter and 2 for a main course)
150g–200g freshly cooked crab meat
2 cobs of sweetcorn - kernels removed
Juice and zest of 2 limes
Juice of 1 lemon
1 clove of garlic - crushed
4 spring onions - finely chopped
1 red chilli - finely chopped
1 small handful of coriander - finely chopped
200g rice noodles
5 tsp extra virgin olive oil
Freshly ground black pepper
1 tsp sea salt
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