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Crab Pho

Prep Time 30 minutes
Cook Time 13 minutes
Total Time 43 minutes
Servings 4 people

Ingredients

Broth:

  • 1 quart seafood broth
  • 1 cinnamon stick
  • 2 teaspoons whole coriander seeds
  • 2 star anise
  • 3 whole cloves
  • 2 tablespoons fresh ginger peeled and chopped
  • 2 tablespoons fresh garlic peeled
  • 1 yellow onion peeled, chopped and charred
  • 2 teaspoons brown sugar
  • 1 1/2 teaspoons salt or season to taste

Filling:

  • 3 cups thin rice noodles cooked
  • 1/4 cup yellow onion peeled and thinly sliced
  • 4 tablespoons scallions chopped
  • 1 lb. Cameron’s Seafood Jumbo Lump Crab Meat or Alaskan King Crab Leg Meat
  • fresh cilantro
  • fresh basil leaves
  • bean sprouts
  • red chili peppers sliced
  • lime wedges
  • hoisin sauce
  • sriracha

Instructions

  1. Combine broth ingredients in a large pot and bring to a simmer over medium high heat. Stir, cover, reduce heat to low and cook for 30 minutes.
  2. Drain broth using a fine mesh strainer and keep warm until ready to assemble.
  3. Evenly distribute cooked noodles, thinly sliced onion, scallions and jumbo lump crab meat to individual bowls and pour over broth.
  4. Serve soup with toppings, allowing folks to add their own custom mix, and enjoy.