Crab Leg Lo Mein
Looking for a delicious meal option to make with crab legs? This easy lo mein recipe is one of our weekday go-to’s—savory and satisfying.
Picking the Perfect Crab Legs
Step one, deciding on the crab legs. Depending on your own personal preference, or if you’re looking to discover a new-found favorite protein, we’ve mapped out the difference between our three crab leg options.
Dungeness crabs get their name from a quaint fishing village in Washington state, Dungeness, Washington. Found in Pacific waters ranging from Alaska to Santa Barbara, California, Dungeness crabs would be the bulky hunk of the group. Their fan shaped sizable shell is the tell tell, growing as much as 10+ inches across and total weight pushing 2lbs. Their meat is sweet, tender and delicate making it a West Coast delicacy, especially during the peak season from November till the end of June.
Snow crabs are found in the bitter cold waters from the Pacific North West and North West Atlantic, Alaska to Siberia and Greenland to Newfoundland, often crab season begins when the ice breaks (around mid April running til early November). Snow crabs are mostly legs, with their bodies being short and round and averaging from about 2-4lbs. Males tend to be double the size of the females and are most likely to land on our plates (sorry fellas). You’ll probably only see snow crabs sold in clusters, this being an already spilt and cleaned crab. Snow crab meat is hearty with a hint of salt, perfect for a dip in the melted butter cup.
King crabs are the most commercially important shellfish species in Alaska, being not only a way of life for many watermen and crabbers but a valuable revenue stream for the state. King crabs are divided by region and species, being 3 different types of crabs- red, blue and brown, and whether their caught in the Bering Sea or other Atlantic Alaskan waters. They’re called ‘king’ for a good reason, they weigh between 6-8lbs. (some getting as large as 20lbs.), their bodies are, on average, 11 inches with a leg span of almost 5ft.!! King crab meat is mild in flavor with a nice sweetness and their legs are things made of legend.
Crab Leg Lo Mein Recipe
Crab Leg Lo Mein
- Lo Mein Sauce:
- 3 tablespoons oyster sauce
- 1 tablespoon low sodium soy sauce
- 1/4 cup chicken or vegetable broth
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 4 cups fresh lo mein noodles or fresh, long egg noodles like spaghetti or linguine
- 2-3 tablespoons canola vegetable, or peanut oil
- 1 tablespoon fresh garlic peeled and minced
- 1 tablespoon fresh ginger peeled and minced
- 1/4 cup scallions chopped
- 3 lbs. Cameron’s Crab Legs peeled and cut into bite-sized pieces
- To make the sauce, place the oyster sauce, soy sauce, broth, sesame oil, and cornstarch in a medium bowl, whisk to combine, dissolving the cornstarch completely. Set aside.
- Cook the lo mein noodles according to the instructions on the packaging, just subtract 1 minute from the overall cook time to account for the stir-frying later on in the recipe. Once the noodles have cooked, drain and rinse in cold water, and set aside.
- Heat oil in a large wok or cast iron skillet over medium-high heat. Once the oil is hot, add the garlic, ginger, and scallions, stir-fry for only a minute or two (1-2), just until fragrant.
- Add the noodles and the sauce to the wok or skillet, and continue to stir fry until the sauce has thickened and begun sticking to the noodles, about 3-5 minutes.
- Add the crab meat to the wok and stir to combine with the noodles, continue to stir fry for 1 more minute, just enough to reheat the crab leg meat.
- Divide lo mein between plates or bowls and enjoy!
Very Veggie Additions:
If you would like to enhance your Crab Leg Lo Mein with a few vegetable additions, we have a few suggestions and tips!
We love bok choy, bell peppers, mushrooms, carrots, snap peas, cabbage (like napa cabbage) and onions as possible additions to our lo mein. Even your favorite frozen veggies will work! To work the veggies in to this recipe (fresh or frozen), make sure steam them ahead of time (until tender). Most veggies only take 2-3 minutes to steam (carrots and frozen veggies a little longer) and can be tossed into the lo mein mix right along with the crab leg meat.
Cooking at Home with Cameron’s Seafood
All of the crab legs we listed in this lo mein recipe are available at our online store! Dungeness, Snow Crab, and King Crab (oh, my!) are packed with care and shipped directly to your door on the day you choose. Cameron’s Seafood prides itself on providing their customers with the finest and freshest seafood available. Click here to shop today and see the Cameron’s Seafood difference for yourself! Satisfaction guaranteed.
About the author
Patterson Watkins is a professional chef with over 17 years of experience. With a robust career in restaurants, contract dining and catering (including 4 Summer Olympic posts preparing food for the athletes!) Patterson joined the Cameron’s Seafood team at the end of 2018 to concoct some delicious recipes with our premium seafood items as the centerpiece.