Ginger-scallion crab and crispy vermicelli stir-fry from Myers+Chang at Home: Recipes from the Beloved Boston Eatery (page 202) by Joanne Chang and Karen Akunowicz

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Notes about this recipe

  • anya_sf on June 07, 2018

    I don't know how this is served at the restaurant, but I don't think I had the right dishes. I used large bowls, rather than plates, as I wanted to contain the vermicelli bits, which tend to fly all over the place. However, the crab mixture ended up covering the vermicelli, softening the noodles entirely so they were no longer crispy. So maybe use super large, shallow bowls or put the noodles on top? I'd totally skip frying the noodles next time and boil them instead. I used canned crab, and it was still delicious in this dish. The flavors were amazing and fresh, although fairly rich; I would decrease the butter and oil just a bit next time. I would also use more basil and mint. Don't skip the lemon at the end.

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