Ingredients:

0.5x

1x

2x

4x

Ingredients For the noodles

•   2 Packs Fly By Jing Creamy Sesame Noodles
•   Reserved noodle cooking water

For the stone crab

•   1 Lb stone crab claws, thawed (If you donu2019t have crabs you can use shrimp or lump crab)
•   1 Tbsp Butter
•   1 Tsp Sesame Oil
•   2 Garlic Cloves (Grated)
•   2 Green Onions (Sliced)
•   1/2 Lime (Juiced)

For garnish

•   Extra Green Onions
•   Sesame Seeds
•   Chili Crisp (Optional)
•   Lime Wedges

Quick cucumber salad

•   1 Cucumber  (Thinly sliced )
•   1 Tbsp Rice Vinegar 
•   1 Tsp Sesame Oil
•   Salt (Pinch)
•   Sugar (Pinch)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Instructions

1.Thaw the crab.

Place the frozen stone crab claws in a bowl of cold water for 30–60 minutes, changing the water every 15–20 minutes. Crack the claws and carefully remove the meat, leaving a few pieces attached to the shell for presentation if desired.

2.Cook the noodles.

Prepare the Fly By Jing Creamy Sesame Noodles according to package directions. Toss with the sauce packet and add a splash of reserved noodle water if needed to loosen the sauce.

3.Warm the crab.

In a skillet over medium-low heat, melt the butter and sesame oil. Add the garlic and cook for about 30 seconds, just until fragrant. Gently fold in the stone crab meat and cook for 1–2 minutes until warmed through. Stir in the green onions and finish with lime juice.

4.Assemble.

Divide the creamy sesame noodles between two bowls. Top with the garlic butter stone crab and garnish with sesame seeds, chili crisp, extra green onions, and lime wedges.

Notes

Stone crab claws from BJ’s are usually already cooked, so be careful not to overheat them. The goal is simply to warm the meat while preserving its naturally sweet flavor.