Rice noodles with crab, lime and coriander

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Sometimes I can really crave crab and when I do I find the packets of fresh crab meat in the super market especially handy. Of course a freshly cooked whole crab is nicer but it takes quite a lot of time to pick out the meat, so for a weekday I really like the packets.

This dish with vermicelli rice noodles, crab and butter to carry the flavours of chilli, lime and coriander turned out really well and feels light and fresh. Perfect summer grub if you ask me!

Rice noodles with crab, lime and coriander, serves 1-2

2 nests of vermicelli rice noodles

50 g salted butter

5 cm leek, the white part

1/2 red chilli

1 lime, zest and juice

1 handfull coriander, chopped

100 g white and brown crab meat

Place the noodles in a bowl and cover with boiling water. Slice the leek and finely chop the chilli. Melt the butter in a frying pan and add leek, chilli and lime zest and fry for a few minutes without browning. Add the coriander and crab meat and stir. Season. Drain the noodles and add to the pan. Turn off the heat, stir and add the lime juice. 

 

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