Easy Dungeness Crab Ramen
West Coast Dungeness Crab Ramen made simple – no waste, all taste!
Ingredients
- 1 litre crab stock made from leg and claw shells of two crabs
- Leftover crab meat or ~2 tbsp body meat + 2 leg pieces per bowl
- 2 packs Ichiban Soy flavor
- 2 medium-boiled eggs
- 1 green onion thinly sliced
- ¼ cup cooked spinach
Instructions
Make the Crab Stock
- Place the shucked crab leg and claw shells into a large pot with 1 litre of water.
- Heat over medium heat for at least 1 hour (longer for more flavor).
- Strain the crab meat through a sieve over a bowl to catch any juices; set both aside.
Prepare Toppings
- Eggs: Bring a pot of water to a boil and cook the eggs (they need to be room temperature; otherwise, they will crack while boiling) for 7 minutes, 15 seconds.
- Drain and transfer eggs to an ice bath for at least 5 minutes. Peel and slice lengthwise.
- Spinach: Blanch in boiling water for 5 seconds, then immediately transfer to an ice bath. Drain and squeeze out excess water.
- Green onion: Finely slice.
Cook the Noodles
- In a separate pot, cook Ichiban noodles according to package instructions.
- Do not add the seasoning packet to this water. Drain the noodles and set aside (or divide them between two bowls while the broth is heating up).
Assemble the Ramen
- Strain the finished crab stock into a clean pot to remove the shells. Add the juice from the strained crab meat.
- Reheat the broth and add one Ichiban seasoning packet. Taste and add more from the second packet if needed.
Plating
- Divide the noodles between two bowls.
- Ladle the hot crab broth over the noodles.
- Top with spinach, eggs, and crab meat.
- Garnish with green onions.
Enjoy your homemade BC caught Dungeness Crab Ramen!
Tried this recipe?Mention @weheartbccrab or tag #weheartbccrab!
This project is supported by the BC Government’s Buy BC Partnership Program; delivered by MNP LLP with funding from the Government of British Columbia.