Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This dish comes from Minneapolis chefs Jamie Malone and Erik Anderson. Pay attention to how you cook the noodles: You don't want them too soft or mushy, but with a pleasant, chewy texture. 

Recipe by Cooking Light August 2016


Credit: Jennifer Causey; Styling: Jessie Baude

Recipe Summary

13 mins
30 mins
Serves 2 (serving size: 1 cup salad)


Ingredient Checklist


Instructions Checklist
  • Combine first 4 ingredients in a medium saucepan; bring to a simmer over medium-high heat. Add noodles; cook until al dente, about 3 minutes. Place noodles and broth in a small bowl. Set bowl in a larger bowl of ice water; cool noodles completely, about 10 minutes. Drain noodles. Discard broth.

  • Bring a small saucepan of water to a boil. Add peas; cook 1 minute. Drain and plunge peas into ice water. Drain well.

  • Divide noodles between 2 bowls. Top each with half of crabmeat; stir gently. Divide peas between bowls. Top with onions, rind, cilantro, and jalapeño. Drizzle with chili oil, if desired.


Brut, Minneapolis

Nutrition Facts

206 calories; fat 5.7g; saturated fat 0.7g; mono fat 1g; poly fat 3.1g; protein 14g; carbohydrates 22g; fiber 3g; cholesterol 45mg; iron 2mg; sodium 542mg; calcium 69mg; sugars 4g; added sugar 1g.