Alaska Crab Pho

Yield: 4 servings

Preparation Time: 10 min; Cook Time: 20 min

Ingredients

1 quart (32 oz) chicken or vegetable broth
1 cup sliced white onion
1 1/2 teaspoons fish sauce
1/2 to 1 teaspoon chili oil
1 piece (1- inch) fresh ginger, peeled and sliced
1/4 teaspoon chili flakes
1/4 teaspoon ground coriander
1/8 teaspoon ground cloves
2 pounds Alaska Crab legs/clusters (King, Snow or Dungeness) thawed or frozen
2 cups (about 8 ounces) fully cooked rice noodles
1/2 to 1 cup enoki mushrooms
1/2 to 1 cup mung bean sprouts
1/4 to 1/2 cup fresh Thai basil leaves
1/4 to 1/2 cup fresh cilantro leaves
4 lime wedges

Directions:

In a large (12- inch) nonstick pan or stockpot, heat broth, onion, fish sauce, chili oil, ginger, chili flakes, coriander and cloves over high heat until simmering. Cook 5 minutes or until onion is soft.

Rinse frozen Alaska Crab legs/clusters under cold running water to remove any ice glaze; pat dry with paper towels. Discard towels. Cut crab clusters or legs into smaller sections with a large knife and shell (discard shell.)

Turn off heat and gently add crab to liquid. Return heat to a simmer.

Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed crab.

To serve:
Place 1/2 cup noodles and a seafood portion in a soup bowl. Ladle on 1 cup broth. Garnish with mushrooms, sprouts, basil leaves, cilantro and lime wedge.

Recipes and Images provided by Alaska Seafood

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