Asian Grilled Snow Crab, Asian Noodle Salad

Published On: Sep 13 2012 09:46:18 AM CDT   Updated On: Sep 13 2012 12:53:36 PM CDT

"Me and my family love Asian food. With football season in full force, the tailgating recipes are out of the bag and are being generated throughout the family.  Now this is one that has stood out with not only with me but with a lot of my friends.  So, if you like to eat hot wings and get your hands a little dirty, same concept but with snow crab.  And what really throws this recipe down the field is the cold noodle salad that is screaming FIRST DOWN!!!," Chef Lee said.

Asian Grilled Snow Crab

Prep Time: 10 minutes
Cook Time: 10 minutes
Serves 4


  • 1/4 cup canola oil
  • 1 pound Snow crab, in shell (or dungeness, king crab, or shell on 1-pound (26-30) shrimp for substitute) (HEB Seafood Department)
  • 3 tablespoons hoisin sauce
  • 1tablespoon chile hot sauce (Sriracha)
  • 3 tablespoons black bean garlic paste
  • 1/4 dry white wine (HEB Cooking Connections)
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds, toasted
  • 2 tablespoons green onions, sliced


  1. Heat grill to med-high heat
  2. Add hoisin, sriracha, black bean paste, and white wine and heat until bubbly. Take off heat and add sesame oil.
  3. Crack crab shells in multiple areas to allow sauce to enter shell without crab falling out.
  4. Toss the crab in canola oil and add to grill and cook 5-10 minutes.
  5. Drizzle with sauce and remove from grill to plate and garnish with sesame seeds and green onions.

Asian Noodle Salad

Prep Time: 20 minutes

Cook Time: 15 minutes

Serves 4



  • 1 package soba noodles
  • 1 teaspoon sesame oil
  • 2 tablespoon rice wine vinegar
  • 3 tablespoon soy sauce
  • 1 teaspoon hot chili oil
  • 1 tablespoon hoisin sauce
  • 5 tablespoon Octtavio Extra Virgin Olive Oil (HEB Cooking Connection)
  • 2 carrots, thinly sliced
  • 2 celery stalks, thinly sliced
  • 5 green onions, thinly sliced
  • 1/2 cup thinly sliced napa cabbage
  • 1/2 red bell pepper, thinly sliced
  • 1/2 cup thinly sliced bok choy
  • 3 tablespoons minced fresh cilantro
  • 3 tablespoons sesame seeds, for garnish
  • 4 tablespoons unsalted peanuts, for garnish


  1. In a medium stock pot, boil water, add salt and cook noodles.  When finished, place noodles in an ice bath to cool.  Drain and set aside.
  2. In a medium bowl combine, sesame oil, vinegar, hot chili oil, hoisin and olive oil.  Mix thoroughly and the combine prepared vegetables and noodles.
  3. Garnish with sesame seeds and peanuts.


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