Vietnamese Crab and Asparagus Soup (Sup Mang Cua)

Apparently Vietnamese crab and asparagus soup (súp măng cua) is a popular soup eaten on special occasions such as wedding banquets in Vietnam. My parents grew up eating this soup (in Vietnam). My father remembers his older brother, a self-trained chef who owned a catering business would make this delicious soup for weddings and other ceremonial events. Fresh asparagus was not available so he made it using canned ones imported from Taiwan. My father said the asparagus became thin strands when cooked. My mother said her family would make this soup also using canned asparagus. I don't remember ever eating this soup as a child in Vietnam. Perhaps during the war people lacked access to these luxury items. Over the last several decades I have traveled to Vietnam countless times, attended many special events and ate in restaurants all over the country I don't recall eating this soup or seeing it on a menu. Once in Da Lat I was delighted to find a vendor selling fresh but very tall thin asparagus in a market. I bought some to cook for my grandmother. I was disappointed to find that they were tough and inedible.

During the beginning of the pandemic I started a small garden. It wasn't intentionally planned but it turned out to be quite therapeutic, educational and kept me busy during the spring and summer months. In the spring of 2021 my father came and helped me plant asparagus roots, other vegetables and berries. The following spring I planted more asparagus roots and seeds. As some of you may know they take about 2-3 years before they can be harvested. Finally this spring I am able to pick some. Freshly harvested asparagus are delicious--tender and sweet.

In this simple recipe you may use as much asparagus and crab meat as you prefer. My mother picked the scrumptious crab meat from 4 large fresh caught Maine Jonah crabs. If you are not very skilled at picking crab meat you may certainly purchase from a can or already picked meat from a fish market. Some people cut the asparagus in 1/2 to 1 inch pieces. I prefer to slice mine as thinly as possible on a bias. I like to place my whisked egg in a small bag, cut a tiny hole in one corner and while stirring the pot I drizzle the egg in the pot. This will create elongated wispy strands. If you prefer the soup to be thicker then add more cornstarch or tapioca. Be sure to mix it with cool or cold water before you add it to the pot. The Vietnamese people generally make this soup using chicken or pork broth, but not me. I am trying to make a dent in the population of the highly invasive green crabs! I seasoned my soup only with fish sauce. Feel free to garnish with fresh chopped scallions, chopped cilantro and white or black pepper.

    Vietnamese Crab and Asparagus Soup (Sup Mang Cua)

    

Vietnamese Crab and Asparagus Soup (Súp Măng Cua)

Ingredients:

4 cups of Basic Green Crab Stock

 About 1 Tbsp of oil

1/2 small onion or 1 shallot, finely chopped

1 thumbnail size ginger, washed, finely grated, optional

About 8-10 tender asparagus shoots, washed, cut on a bias

Crab meat, about 8-10 oz

1 egg, whisked

Salt or fish sauce to taste

2-3 Tbsp of cornstarch or tapioca starch and 1-2 Tbsp cold water, mix well 

1 scallion, chopped  

Ground white or black pepper, optional

Chopped fresh cilantro, garnish, optional

Method:

Heat a pot with crab broth until it starts to boil then turn the heat to low.

Heat a pan with oil. Add onion and ginger. Saute until onion is soft. Add asparagus and saute until asparagus is soft. Add crab meat and gently saute a few times, try not to break the crab meat into smaller pieces. Add the contents to the crab broth. Turn the heat to medium high. Once the broth is simmering slowly stir in the egg. Season with salt or fish sauce to taste. Add cornstarch or tapioca and water mixture. Add scallions and turn off heat. Sprinkle in pepper and garnish with chopped cilantro and more chopped scallion with each serving if interested.

crab broth, crab meat, asparagus, onion, ginger, and scallion

Leek and Green Crab Soup

leek and green crab soup

 

I love eating leek and potato soup. However, this is without the potato and it is equally tasty. If this soup is too thick then add extra stock.

Leek and Green Crab Soup

Ingredients:

4 leeks, halved lengthwise, sliced thinly, washed and drained

About 2 Tbsp olive oil

About 2 Tbsp of butter (salted or unsalted)

3 C Basic Green Crab Stock

1 C heavy cream or half and half

About 1 1/2 to 2 tsp sea salt

 

Method:

 

Saute the leek in oil and butter over medium high heat until the leek is tender and soft, about 10-15 minutes. Puree the leek and broth. Heat the mixture in a pot and add cream, season with salt. Whisk well to mix and serve hot. May serve with a drizzle of extra cream if interested.

Leek, Potato, and Green Crab Soup

leek, potato, and green crab soup

 

Recently Dr. Becca Selden, from the Department of Biological Sciences at Wellesley College in Massachusetts invited me for a green crab cooking demo. I made 2 simple soups and both were well received by those who attended. I am glad I left the campus with empty pots! One of them is this leek, potato, and green crab soup using half green crab stock and half chicken stock. I don't like to waste food so if the leek has some greens on it I usually use it for extra fiber and color. If you prefer a thicker soup then decrease the amount of stock use to blend and gradually add more to the consistency you like. It's easier to thin it later. You certainly can make this using all green crab stock.

Leek, Potato, and Green Crab Soup

Ingredients: 

1 large leek or 2 small, cut lengthwise, sliced, washed and drained

1 Tbsp olive oil

1 Tbsp butter (salted or unsalted)

2 large potatoes, peeled and cubed

2 C chicken stock

2 C Basic Green Crab Stock

1 C heavy cream or half and half

About 1 to 1 1/2 tsp salt 

Method:

Saute leek in oil and butter over medium high heat until the leek is tender and soft, about 10-15 minutes. Boil the potato in chicken broth until fork tender. Puree leek, potato, chicken broth, and crab stock to the smoothness that you prefer. Add cream, season with salt, and cook at medium low heat until everything is heated through. Whisk to blend. May garnish with a drizzle of cream, a pinch of ground black or white pepper, chopped chives, or anything you prefer.

Basic Green Crab Stock

basic green crab stock

I have posted a few green crab stocks with ingredients besides green crabs and water. This particular basic stock is made with just 2 ingredients, green crabs and water. When I make my stock I avoid adding salt unless I plan on using it immediately. You can make any stock as concentrated as you prefer. If you make a concentrated stock then you will need less water, which to me means less storage space in the refrigerator or freezer. In general my green crabs to water ratio is about 15 crabs for 2-6 cups of water. These green crabs vary in size so my water will depend on this and how concentrate I prefer. Don't be afraid to experiment. Most of the time I clean the crabs, crush them and add water. I don't focus on any particular crab to water ratio and I hope you don't either. You may also check out these posts: How to Process Green Crabs Humanely, How to Prepare Green Crabs for Making Stock, Simple Green Crab Stock, and Green Crab Stock For Chowders.

Basic Green Crab Stock 

Ingredients:

Crabs

Water

Method:  

Remove the carapace, gills, apron and mouth from each crab. Wash well in cold to remove all the mud and sand. Crush the crabs, put them in a large pot and add water. Boil gently and stir occasionally for about 25-30 minutes. Strain right away or let it cool and strain. Before using may add more water if the stock is too concentrated for your taste. May compost the shells.

 

Butternut Squash and Green Crab Soup

butternut squash and green crab soup

It has been a long time since I posted anything on this blog. I am still working full-time as a family nurse practitioner at the clinic seeing patients. Despite the long hours I managed to stay healthy perhaps due to eating a copious amount of green crabs! 😃

Recently Dr. Becca Selden, from the Department of Biological Sciences at Wellesley College in Massachusetts invited me for a green crab cooking demo. I made 2 simple soups for the students and faculty to try. I was pleased and impressed to see so many students excited about eating green crabs! One of the soups was a butternut squash and green crab soup. I made it using coconut milk instead of dairy in case anyone was lactose intolerant. Luckily no one there had any food allergy or issues which made me very happy.

Butternut Squash and Green Crab Soup

Ingredients:

 

1 butternut squash (about 2 1/2 to 3 lbs)

Olive oil 

1 head of garlic

1 small white or yellow onion

3 1/2 to 4 C Basic Green Crab Stock (see recipe below)

1 C coconut milk

About 1/2 tsp salt to taste

About 1/2 tsp white or black pepper to taste

Coconut Drizzle (see recipe below) 

Method:

Peel and cut the butternut squash in half. Remove and discard the seeds. Slice the squash about 1/2 inch thick. Line in a single layer on a cookie sheet and drizzle with a little olive oil. Wrap the whole garlic in foil (may drizzle with oil if interested). Roast the squash and garlic in a preheated oven at 400 degrees F until the squash is fork tender, about 25-30 minutes. May broil for the last 5-10 minutes if interested. Peel and dice the onion. Saute the onion in a little olive oil until translucent and soft. Puree the roasted butternut squash, roasted garlic, sauteed onion, broth and coconut milk. Heat the pureed mixture until hot. Season with salt and pepper to taste. Whisk well to blend and serve hot with some coconut drizzle (see recipe below).

 

Coconut Drizzle

Ingredients:

 

Approximately 1 Tbsp of cornstarch 

Approximately 1 Tbsp water 

1/2 C coconut milk

Pinch of salt

Method: 

Mix the cornstarch and water until well blended. Cook this with coconut milk and salt. Whisk to blend. Drizzle over the butternut squash and green crab soup to garnish.

I have posted a few green crab stocks with ingredients besides green crabs and water. This particular basic stock is made with just 2 ingredients, green crabs and water. When I make my stock I avoid adding salt unless I plan on using it immediately. You can make any stock as concentrated as you prefer. If you make a concentrated stock then you will need less water, which to me means less storage space in the refrigerator or freezer. In general my green crabs to water ratio is about 15 crabs for 2-6 cups of water. These green crabs vary in size so my water will depend on this and how concentrate I prefer. Don't be afraid to experiment. Most of the time I clean the crabs, crush them and add water. I don't focus on any particular crab to water ratio and I hope you don't either. You may check out these posts: How to Process Green Crabs Humanely, How to Prepare Green Crabs for Making Stock, Simple Green Crab Stock, and Green Crab Stock For Chowders.

Basic Green Crab Stock 

Ingredients:

Crabs

Water

Method:  

Remove the carapace, gills, apron and mouth from each crab. Wash well in cold to remove all the mud and sand. Crush the crabs, put them in a large pot and add water. Boil gently and stir occasionally for about 25-30 minutes. Strain right away or let it cool and strain. Before using may add more water if the stock is too concentrated for your taste. May compost the shells.

Quick Green Crab Noodle Soup

This quick green crab noodle soup is made using Basic Rehydrated Green Crab Stock. You can also use other stocks (Simple Green Crab Stock or Green Crab Stock for Chowders) that I have on this blog. This noodle soup recipe is made for 1 portion but may be adjusted to double or more. This dish is versatile and easily adaptable, use what you have or prefer. Let your imagination and food preference dictate what you add to this soup.

quick green crab noodle soup

Quick Green Crab Noodle Soup

Ingredients:

1 bunch of fresh egg noodles
Approximately 2 cups of green crab stock
Some ground pork (amount depending on your preference)
1 handful of fresh watercress, washed well
1-2 dried baby sugar kelp, cut into approximately 1-inch lengths
Fish sauce to taste
Some chopped fresh cilantro leaves
Some chopped scallions

Method:

Blanch the fresh egg noodles for a few minutes to cook and soften, strain, and place in a large bowl. Heat the stock with the meat. Once the meat is cooked add the vegetables. Season with fish sauce. Once the vegetables are just wilted remove from heat and pour over the noodles. Garnish with cilantro and scallions.

Helpful Hints: 

Here are a few ingredients that I like to add to this type of noodle soup.

Noodles: Egg noodles, bean thread glass noodles, rice noodles.

Vegetables: Watercress, spinach, stinging nettle, lamb's quarter, bok choy, fiddlehead, ramp, sprout, seaweed, asparagus, bean, pea, carrot, daikon, mushroom.

Protein: tofu, egg, seafood, meat.

Garnish: herbs, scallions, microgreens, fried shallots, fried garlic, pickled radish, pickled mustard greens, chili peppers.

How to Compost Green Crabs

How to Compost Green Crabs

Every time I hear someone compost perfectly edible items I cringe because I don't like to see, hear, or read about wasted food. I believe in consuming what you can first and only compost what is inedible after. This same concept goes for the invasive green crabs. Just like anything, there are many different methods to compost matters but this short post is about how I compost green crabs. After returning home from the dock with a bucket of crabs I would spend some time preparing them by removing the carapace, apron, gills, and mouthparts to discard. Please check out How to Prepare Hard-Shell Green Crabs post for further details and tutorials. I save the bodies and roe separately for cooking. The discarded parts would be boiled for about 5 minutes, just long enough to cook them. The reason I devote in this extra 5-minute step is to decrease the stench of decaying shellfish and to prevent attracting animals and insects to my outdoor compost container. I would empty the cooked discarded parts and liquid in my home-made recycled compost receptacle--made from an old wooden cabinet minus the back and a door. It lies open to the ground and the top covers with a wire mesh nailed to a wooden frame heavy enough to prevent it from blowing away or having it knocked over by most animals. I say most because we do have an occasional bear visiting in the area (New Hampshire). One of our neighbors is known to have frequent conversations with bears! My husband saw a black bear recently while driving so they are definitely around!

Do add a little soil to the container for the worms to be happy. These worms are usually well fed and large, great for fishing bait! And about once or twice a month turn the organic material inside in order for the items to break down more evenly.

discarded inedible crab parts

boiling discarded crab parts

DIY compost bin

Sauteed Cabbage, Tomato and Stinging Nettle

I normally make this dish with just cabbage, tomato, meat, and water or chicken stock. This time I added a large handful of stinging nettles that I harvested for extra nutrients, texture, and color. Use however many tomatoes you prefer. I love fresh tomatoes so I used 3 medium-sized ones. You may use ground or thin slices of meat such as pork, turkey, or chicken for this dish. You may use either stock from dried crabs or fresh crabs.

Be sure to harvest stinging nettle with gloves and proper harvesting clothing (i.e., pants, socks, closed shoes, long-sleeved shirt, and etc.) as they do sting! Please eat only wild plants that you can positively identify. If you have any health problems or are taking any medicines (prescription, over-the-counter or herbal supplement) please consult with your health care providers before eating any wild edible plants.

Here are a few links on stinging nettle.

Stinging Nettle: Uses and Risks - WebMD
Nettle - Drugs.com
Stinging nettle - Penn State Hershey    

sauteed cabbage, tomato and stinging nettle

Sauteed Cabbage, Tomato, and Stinging Nettle

Ingredients:

1 Tbsp oil
4 oz ground pork
2 garlic cloves, smashed and chopped or minced
1/2 medium-sized cabbage, roughly chopped or sliced into bite-size, washed and drained
1 recipe of the Basic Rehydrated Green Crab Stock (see recipe below)
A large handful of stinging nettle tips, washed well and drained
2-3 tomatoes, cut into 6-8 pieces
2 beef bullion cubes
Fish sauce

Method:

Saute pork in oil until just cooked. Add garlic and saute until the garlic is soft. Add cabbage and green crab broth, cook until the cabbage is wilted. Add stinging nettles and tomatoes and cook for 2-3 minutes or until the stinging nettles are wilted. Season with beef bullion cubes and fish sauce. Serve with rice.

Basic Rehydrated Green Crab Stock

Ingredients:

1 cups of water
1/8 cup dried crushed green crabs

Method:

Heat these two ingredients until the water comes to a boil. Simmer for 15 minutes. Strain and discard the shells.

Stinging Nettle Potato Soup

Recently I discovered stinging nettle growing wildly here in New Hampshire. I have heard about these nutritious plants but I have never encountered them in the wilderness. Be sure to harvest them with gloves and proper harvesting clothing (i.e., pants, socks, closed shoes, long-sleeved shirt, and etc.) as they do sting! Please eat only wild plants that you can positivity identify. If you have any health problems or are taking any medicines (prescription, over-the-counter or herbal supplement) please consult with your health care providers before eating any wild edible plants.

You can drizzle a little cream or coconut milk to this soup if interested. If you do not have or prefer not to use fish sauce then just add more salt or chicken bouillon to season this soup. For this recipe, I double my Basic Rehydrated Green Crab Stock. For a faster way to cook potato, slice it as thinly as possible.
 

stinging nettle potato soup

Stinging Nettle Potato Soup

Ingredients:

Basic Rehydrated Green Crab Stock (double the recipe)   
1 large russet potato, peeled and sliced thinly, rinsed and drained
2 large handful of stinging nettle tips, washed well and drained
1 tsp fish sauce
1/2 tsp salt
Chives flowers and leaves, garnish (optional)

Method:

Make the crab broth, strain, and reserve the broth. In a medium-sized pot add the potato and cook until soft, drain the liquid. Add the crab broth and stinging nettle tips to the cooked potato, cook for 2-3 minutes. Season with salt and fish sauce. Turn off heat and let everything slightly cool before pureeing or blending everything. Garnish with chive flowers and chopped leaves.

stinging nettle

stinging nettle field

Basic Rehydrated Green Crab Stock

This basic green crab stock or broth is made from dried green crabs. Increase or decrease the ratio of ingredients to make more or less stock. You may add more crabs if you prefer a more concentrated broth. Before adding the dried crabs in the water you may crush them further using a mortar and pestle or a rolling pin to extract the most flavor out of them. This stock is very basic. You may add extra ingredients such as dried squid, dried shrimp, bonito flakes, animal or fish bones, seaweed, mushrooms, onion, scallions, ginger, cilantro stems/roots, carrots, parsnip, daikon, and celery for more flavors. I generally do not season my stock or broth as I will add it later in the final stage of cooking. My seasoning includes one or several of these ingredients; salt, fish sauce, soy sauce, fresh or dried beef, chicken, or mushroom stock. 

dried green crab stock

  
Basic Rehydrated Green Crab Stock

Ingredients:

2 cups of water
1/4 cup dried green crabs

Method:

Heat these two ingredients until the water comes to a boil. Turn heat down to a simmer for 20-25 minutes. Strain and discard the shells.

Dried Green Crabs

The idea of drying green crabs has been an interest of mine since I started crabbing. I wanted to store the crabs at room temperature instead of freezing for longer shelf life, and not have to rely on electricity or a freezer. The dried crabs can be simmered in water to make a nice broth or sauce. From a recent experiment, I learned that crushing frozen prepared green crabs is less messy. It is best to crush the crabs well. The smaller the bits the faster they will dry. It is very important the crab bits are completely dried to prevent mold growth. After 4 hours at 200 degrees F if your crab bits are not completely dry then bake longer at 200 degrees F. When you are ready to use crush them a little more to extract as much flavor as possible out of them.

Please view How to Prepare Hard-Shell Green Crabs post to process these crabs prior to drying. It is not necessary to remove the roe or the distal pointy legs. The roe will add extra flavor for your broth or stock.

dried green crabs

Dried Green Crabs

Ingredients:

Green crabs, prepared (fresh or frozen), crushed

Method:

Crush the prepared green crabs, spread the crab bits on a cookie pan thinly. Bake at 450 degrees for 30 minutes, then 200 degrees F for 4 hours or until dried. Once cooled store in a glass jar or an airtight container.

Miso Soup

I hope all of you are staying healthy and safe during this coronavirus pandemic. I have been meaning to post a miso soup recipe on this blog but have not had a chance until now. This miso soup is delicious and I contribute this to the savory broth made from no other than the invasive green crabs! If you have green crab stock in the freezer you may use 5-6 cups for this recipe. You may use Simple Green Crab Stock but triple that amount to yield 6 cups. This time I made this broth with just crushed crabs and water. I also discovered that crushing the frozen prepared crabs in a bag with a rock outside is a lot less messy and smelly versus thawed or fresh ones! You may use dried seaweed if you do not have any fresh or frozen. However, start by hydrating a small amount of dried seaweed as they will expand and add more only if needed. Always rinse your dried store-bought seaweed with water before using it.

miso soup

Miso Soup

Ingredients:

About 10 oz of prepared crabs, crushed
6 cups of water
3-3 1/2 Tbsp of miso
16 oz firm tofu, cut into small cubes (size depending on your preference)
3 oz fresh or frozen baby sugar kelp, cleaned and cut into bite-size (about 1-inch pieces)
1-2 scallions, green parts only, chopped

Method:

Simmer crushed crabs in water for about 25-30 minutes. Remove from heat and strain, reserve the broth. Wash the pot or use another clean pot. Add the strained broth in the pot and turn heat up to a simmer. Add miso and dissolve it. After the miso has dissolved add the rest of the ingredients. It will be done once the tofu cubes have been heated through.

Green Crab Suppliers

If you are interested in purchasing green crabs and other seafood here are a few contacts. I am only passing the information and I do not receive any commission for posting this. This list will be updated as I have more contacts.

• Block Island, Rhode Island (hard-shell and soft-shell green crabs, sugar kelp, oysters):

Catherine Puckett, Block Island. Please contact Catherine at 401-741-2023 or email at oysterwench@aol.com.

• Maine/New Hampshire (hard-shell green crabs):

Everett Leach, Ogunquit, Maine. Please contact Dr. Gabby Bradt at her office at 603-862-2033.

• Maine (hard-shell and soft-shell green crabs):

Chris Jamison, Maine. Please contact Chris at 207-776-3864 or email at csjamison@comcast.net for any type of green crabs (depending on the season) and lobsters.

Jonathan Taggart, Maine. Please contact Jonathan at jtaggart@gwi.net for soft-shell crabs (seasonal, and currently supply only meets local demands).

• Massachusetts (hard-shell and soft-shell green crabs):

Mike and Dina Furlong, Kingston, Massachusetts. Please contact Dina at 339-309-9189 or email at dmfurlong@verizon.net.

No Fly Zone Fishing, East Dennis, Massachusetts. They sell green crab in bulk to wholesale distributors and buyers. Please contact them at 508-454-2229.                                                      Website: www.noflyzonefishing.com

The Great Marsh Shellfish Company. Rowley, Massachusetts. Please contact Brenden Doyle at 978-808-6833 or email at BDoyle@thegreatmarshshellfishco.com for green crabs.                     Website: www.thegreatmarshshellfishco.com

• New Hampshire (typically sea scallops during the winter months and squid during spring months):

Rimrack Fish, Rye, New Hampshire. Please email fv.rimrack@gmail.com to check on the availability of scallops and to place an order. Sorry, they do not sell squid directly to the customers.

• New Hampshire (hard-shell green crabs):

 Dwight Souther Sr., Seabrook, New Hampshire. Please contact Dwight at 603-944-0424.

Hu Tieu (Teochew Noodle Soup)

Hủ tiếu (Teochew noodle soup) is a popular noodle dish found in Soc Trang and other Mekong Delta region of Vietnam. Similar noodle dishes can be found in other Southeast Asian countries such as Cambodia and Singapore where there are large communities of Teochew descendants. In my family, we eat this soup at any meal and any day of the week. It can be eaten dried or wet. The dried noodles are cooked, seasoned, placed in a bowl and served with a smaller bowl of hot broth next to it. The wet soup (as seen in this recipe) is eaten with the broth poured over the entire contents in the bowl and served hot. 

The clear flavorful sweet broth is typically made from pork bones with the addition of salted dried daikon (sai pau), fresh daikon, dried shrimp and/or dried squid. The noodles can be wonton noodles, a mixture of wonton noodles and/or rice noodles and/or wonton dumplings. The toppings can range from just a few to multiple items such as pork ribs, ground pork (but can be turkey or chicken), pork belly slices, pork slices, pork offal (such as liver) slices, fried tofu slices, boiled/steamed peeled whole shrimp, pork balls, fish balls, shrimp balls, fish cake slices, squid, crab meat, boiled quail eggs, chicken eggs, any green leafy vegetables (such as lettuce), chopped salted daikon, bean sprouts, Chinese chives, scallions, cilantro, fried garlic and/or fried shallots. The noodles are generally served with extra vegetables, chili, ground pepper, fish sauce and a wedge of lime on the side.

For this recipe, I used what I have available. I made my umami broth using a mixture of green crabs and a turkey carcass, salted daikon, fresh daikon, and carrot. The toppings consisted of fried tofu, blanched watercress, mushrooms, boiled peeled whole shrimp, bean sprouts, cilantro, scallions, and fried shallots.

I purchased the fresh noodles from Lo's Seafood and Oriental Market in New Hampshire. It is a Hong Kong-style wonton noodle (thick type), each container makes 4 bowls. These noodles taste just like the ones I remember eating in Soc Trang, Vietnam.

Hu Tieu

Hủ Tiếu (Teochew Noodle Soup)

Ingredients:

1 recipe of Hủ Tiếu Broth (recipe below)
1 package of store-purchased Hong Kong-style wonton noodles (wider or thicker strands)
1 container of store-purchased fried tofu, squeezed out the liquid and sliced thinly
12-16 peeled whole shrimp (about 3-4 shrimp per bowl), boiled until just cooked
1 bunch of watercress, blanched until slightly wilted
1 bunch of mushrooms (such as enoki), blanched until slightly wilted
2 handful of bean sprouts
Cilantro, chopped, garnish
Scallions, chopped, garnish
Fried shallots, garnish
Fish sauce (extra seasoning)
Chili peppers (extra seasoning)
Lime or lemon wedges (extra seasoning)

Method:

Dip the small batch of noodles in hot water for about 10-15 seconds. Rinse with water to remove some of the starch. Strain and add to a large bowl. Garnish with 2-3 tofu slices, 2-3 shrimps, some watercress, mushrooms, and bean sprouts. Ladle the hot broth over the bowl. Remove some broth and return it into the pot and add more new hot broth back into the bowl. This will keep the contents in the bowl hot. Garnish with cilantro, scallions and fried shallots. Serve the bowl with extra fish sauce, some lime wedges, and chili peppers.

Hủ Tiếu Broth (makes about 14-15 cups or enough for 4 large bowls)

Ingredients:

16 cups water
1 turkey carcass
1 lb processed green crab
2-3 young kelp (fresh, frozen or dried)
1 piece (about the size of your largest finger) of dried salted daikon
1 white or yellow onion, chopped
1 thumb-sized ginger, sliced and slightly bruised
2 large garlic cloves, smashed
1 carrot, cut into roughly 2-inch pieces
6-inch piece daikon, cut into roughly 2-inch pieces
About 3 Tbsp fish sauce (to taste)

Method:

Heat the entire contents minus the fish sauce in a large pot, partially cover. Once the liquid comes to a boil, turn the heat down to a simmer for about 1 1/2 hour. Strain and save the broth. Season the strained broth with fish sauce.

Helpful Hints:

• If you live in seacoast New Hampshire there is an Asian store called Lo's Seafood and Oriental Market located at 1976 Woodbury Avenue, Portsmouth, New Hampshire. The people working there are very friendly and helpful. For a small place, they carry a large inventory of Asian ingredients. I purchased watercress, bean sprouts and wonton noodles from them. 

• When you peel the shrimp, leave about half an inch of the last part of the tail unpeeled. This makes for a better presentation. Remove and discard the intestines.

• Avoid covering the pot when making the broth as it will yield a cloudy looking broth. You may season the broth with a combination of fish sauce and salt if interested.

Scallop Ceviche

This scallop ceviche is my first green crab dish for 2020! I wonder if this is a sign that I will be eating more of these creatures for the rest of the year! The sea scallops were previously frozen (harvested by my local fisherman, Mike Anderson). I made the salted green crab roe, pickled the kelp (the kelp was grown by Catherine Puckett of Block Island) and grew the microgreens in my kitchen. Since the salted roe has enough salt you may want to omit the salt.

This dish does not need a recipe. You just need to add your ingredients (use whatever you have available or desire), squeeze some fresh lime or lemon wedges and enjoy! It is simple, fun to make and so delicious. The only thing I would comment on is that any raw seafood you use must be very fresh and that there is no cross-contamination with freshwater fish or poor handling. My scallops came from a local fisherman, sealed well using a food saver and kept them in the freezer. So far these are the only scallops that I trust to consume raw.

If you are pregnant, immunocompromised or have any health issues or unsure of your health conditions you may want to consult your health care providers before eating any raw or partially cooked seafood. 

scallop ceviche

Scallop Ceviche

Ingredients:

Cooked roe from 3 large female salted green crabs
4-5 large sea scallops, tough muscles removed, diced into 4-6 pieces
About 8-inch piece of Pickled Kelp, sliced
Some chopped scallions (green parts only)
Some fresh cilantro leaves
Some microgreens
Sriracha sauce (to taste)
Fresh lime or lemon juice (to taste)
Olive oil (to taste)
Sea salt (to taste)

Method:

Cook the salted green crabs for about 5-7 minutes and remove the roe and set aside. Add scallops, kelp, scallions, cilantro, microgreens, and roe. Season with sriracha sauce, lime or lemon juice, oil, and salt. Gently mix and adjust the seasoning as needed.

Pickled Kelp

This pickled kelp is useful for many dishes. You can adjust the sugar and vinegar according to your taste. I normally would add a little salt to my pickles but since the kelp has some natural salt I omit it. You may blanch the kelp for 10-15 seconds for a brighter green color if interested. 

pickled kelp

Pickled Kelp

Ingredients:

1 1/2 cups water
1 cup white vinegar
3 Tbsp sugar
About 6 oz fresh young kelp, cleaned and cut into 6-8 inch lengths
1 mason jar (32 oz)

Method:

Simmer the water, vinegar, and sugar for about 5 minutes. Let cool and pour over the kelp. This will be ready to eat within 48-72 hours.

Happy 2020!!

Wishing you and your family a Happy and Healthy New Year!!

--from Green Crab Cafe--

Mainely Burger

I called this my Mainely burger because it reminds me of what my mother made for our family (in Maine). She often made us patties by hand chopping or grinding a combination of wild Maine shrimp and chicken. These 2 ingredients make delicious moist patties to be eaten whole in sandwiches/burgers or in slices accompanied by piping steamed rice, noodles or pasta. I prefer to fry my burger buns in a pat of butter or Benecol (plant-based) so the interior will not be too soggy.

Mainely burger

Mainely Burger (makes 2)

Ingredients:

2 hamburger buns, pan-fried with a pat of butter or Benacol until golden
Mayonnaise
Sriracha (hot sauce)
2 large Fried Soft-Shell Crabs (more if using smaller ones)
2 Mom's Chicken and Shrimp Patties (see recipe below)
A few slices of Pan-Fried Red Onion (see recipe below)
1 young kelp, blanched in boiling water for about 10 seconds, strained, cut into 2-inch lengths
Tomato slices
Avocado slices
Fresh cilantro, optional

Method:

Layer the ingredients according to your taste.

mom's chicken and shrimp patty

Mom's Chicken and Shrimp Patties (makes 4 patties)

Ingredients:

4 oz shrimp, peeled, deveined, diced
6 oz chicken thigh, deboned, skinless, diced
1/2 tsp shallot-garlic-ginger seasoning (see recipe below)
About 1 Tbsp of egg white
A pinch of salt
A pinch of ground pepper (black or white)

Method:

Combine all ingredients and either hand chop or use a food processor to mince everything. The texture is up to you. I prefer to mince everything slightly on the rough side. Divide the mixture into 4 parts and wet your palm with a little oil and form a round mound with each part. Refrigerate the mound to chill either overnight or at least 4-6 hours. Pan fry with a little oil until cooked thoroughly and golden on each side (about 10 minutes). May add a little oil to the back of the spatula to help press the patties down to make thinner. To test for doneness slice the center to check. The meat should be opaque once cooked.

shallot-garlic-ginger seasoning

Shallot-Garlic-Ginger Seasoning

Ingredients:

1 large shallot, peeled, grated
2 large garlic cloves, peeled, grated
1/2 inch x 1/2 inch ginger, peeled, grated

Method:

Mix well.

pan-fried red onion

Pan-Fried Red Onion

Ingredients:

About 1/2 tsp oil (vegetable or your preference)
1 red onion, peeled, sliced
A pinch of salt (optional)

Method:

Fry the onion in oil until soft. Season with salt if interested.

Charcuterie Board

Recently I made a charcuterie board for a pre-Thanksgiving dinner and people seemed to like it so I am making another board using similar ingredients to share with you. For this board, I have 3 different types of cheese--soft, medium and hard, 3 types of cured meats, pate, dried mission figs, dried dates, roasted macadamia nuts, crackers and of course fried tiny green crabs less than 3/4 inch each. Don't let the crabs scare you. Give it a try because you may end up liking it! The cheese recommendation came from Nancy, owner of a European style cheese store, C'est Cheese. This store has more than cheese products so check it out if you are ever in North Hampton, New Hampshire.

Creating a spread for a charcuterie board is fun and easy. Below is a list of food idea that are typically used on a charcuterie board or plate:

Cheese
Cured meats
Pate 
Dips or spreads
Nuts or seeds
Dried or fresh fruits
Olives or pickles
Fresh vegetables 
Crackers or toasted/grilled baguette slices
Jams, honey, or maple syrup

Below is a board that I made for 2 people. However, you can easily make it larger with more ingredients to feed a crowd. Thank you, Saveur Magazine for the board!

charcuterie board with green crabs

Charcuterie Board

Ingredients:

About 5 oz Aged Goat Gouda (from Holland)
About 4 1/2 oz Truffled Cheddar (from England)
About 3 oz Black Label Cambozola (from Germany)
About 1/2 cup of roasted macadamia nuts
6 thinly slices of pepper salame
6 thinly slices of dry coppa (mild)
6 thinly slices of prosciutto
10 dried mission figs
10 dried dates
5.5 oz of store-bought or home-made pate
2-3 types of crackers
13-15 fried green crabs

Method:

Fry the green crabs in oil until they turn orange-red color and are cooked, about 3-5 minutes depending on the size. Arrange the ingredients according to your style.

Thank you

I want to take a moment to thank all of you who supported and voted for me! It was an honor to be a finalist at the Saveur Blog '19 Awards and a wonderful experience to attend this amazing event. A huge thanks to Saveur Magazine and the city of Cincinnati for hosting/organizing all the fun food and drink activities for us. I am grateful to have met so many talented and creative people and new friends!

As soon as I have time I will start to post some photos on Instagram. You may follow greencrabcafe on Instagram!

Please check out the site below for all the nominations and winners.
https://www.saveur.com/winners-2019-saveur-blog-awards/


--Thanh Thai (Green Crab Cafe)