This is a sponsored post written on behalf of Crab Classic. As always, all thoughts and opinions are mine.
Did I ever tell you about that time my husband gave up meat for Lent? And not just on Fridays, but everyday for forty days. My husband seemed hardly bothered by it, but it was a real struggle for me. Day after day, my husband would look at me and ask that million dollar question, “What’s for dinner?” only to be met with shrugs of the shoulders or shakes of the head. My weekly meal plan was shot. As much as my family loves seafood, I don’t have a ton of seafood dishes in my culinary arsenal.
But this year as spring approached, I decided to get prepared and found a recipe for an amazingly easy Thai-style rice noodle bowl with crab. It sounded right up my family’s alley and so easy to make. Dinner in 15 minutes or less? Yes, please!
Fully cooked and ready-to-eat, Crab Classic has been a favorite topping for salads and appetizers in my house for years. And it’s not just a favorite in my house, Crab Classic is the number one brand of surimi seafood. Certified a heart-healthy seafood by the American Heart Association and made from wild and sustainable Alaskan Pollock, Crab Classic is a meal that you can feel good about serving your family.
Although I’d never used Crab Classic in an entree before, this recipe seemed like the perfect opportunity to give it a try. Typically I’d recommend using the Crab Classic Flake Style or Chunk Style for this recipe, but Leg Style style is my family’s favorite of all the Crab Classic varieties and what we had on hand, so that’s what I used. I love that they have so many varieties to choose from.
This recipe is perfect for busy weeknights, a light lunch, or anytime you’re craving seafood, regardless of the season. In addition to being made with responsibly harvested Crab Classic, it’s also packed with veggies and given a sweet and spicy twist that will have you saving the leftovers for later. It serves at least 4 with leftovers for later…unless your family loves it as much as mine and then there might not be leftovers. Simply put – It’s a must try.
Like Crab Classic, this recipe will be making regular appearances in my meal plan long after the spring. My family can’t get enough!
You will need: 1 package rice noodles 1 package Crab Classic, sliced in thin 1 inch segments 1/2 cup beansprouts 2 carrots, cut into thin strips 1/4 cup green onion, chopped 1/4 cup sweet chili sauce + extra for garnish 1 Tbsp chopped mint + extra leaves for garnish
Step 1 – Place rice noodles in a bowl and cover with boiling water. Allow to sit for 5 minutes, or until soft (I did this while I was cutting my veggies and it was the perfect amount of time). Drain water and return to bowl.
Step 2 – Add Crab Classic, beansprouts, carrots, green onion, 1/4 cup sweet chili sauce, and chopped mint to the rice noodles. Toss well with a fork until well combined and evenly distributed throughout.
Step 3 – Garnish with extra mint leaves and sweet chili sauce. Spoon into individual bowls and serve. Enjoy!
Best part about this recipe? Besides being a quick, delicious meal, you can refrigerate it for up to 2-3 days for future meals. That will definitely solve the “What’s for dinner?” question!
Find out where you can purchase Crab Classic near you by clicking here. And for more information, recipes, and tips, be sure to visit the Crab Classic website!
Have you tried Crab Classic? What’s your favorite crab dish?
Oh my, this looks the delicious. The girls love crab meat, and I enjoy making a remake of our local Japanese Kani Salad – my favorite! I recently started making my own sushi rolls because we discovered one of the girls has a severe allergy to fish roe, and we always use imitation crab. I’ll be on the lookout for Crab Classic during my next shopping trip. The store locator shows they sell it at my local Publix!