Crab Lo Mein Recipes

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EASY CRAB LO MEIN



Easy Crab Lo Mein image

I came up with this one night when I had some leftover spaghetti that I needed to use up," writes Laura Mryyan from Topeka, Kansas. TIP: "When stirring up the sauce, I like to use half soy sauce and half oyster sauce for a richer, more developed flavor," she notes.-Laura Mryyan, Topeka, Kansas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

4 ounces uncooked angel hair pasta or thin spaghetti
1 medium onion, thinly sliced
1 medium green pepper, cut into 1-inch strips
1 package (9 ounces) frozen broccoli cuts, thawed
1/4 cup sliced fresh mushrooms
2 tablespoons canola oil
1 tablespoon cornstarch
1-1/4 cups chicken broth
1/4 cup water
1/4 cup reduced-sodium soy sauce
12 ounces imitation crabmeat, cut into 1-inch pieces

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet or wok, stir-fry the onion, green pepper, broccoli and mushrooms in oil for 3-4 minutes or until crisp-tender. , In a small bowl, combine the cornstarch, broth, water and soy sauce until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in crab; cook 2-3 minutes longer or until heated through. Drain pasta; toss with crab mixture.

Nutrition Facts : Calories 207 calories, Fat 5g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 1144mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.

CRAB LO MEIN



Crab Lo Mein image

"I came up with this one night when I had some leftover spaghetti that I needed to use up," writes Laura Mryyan from Topeka, Kansas. TIP: "When stirring up the sauce, I like to use half soy sauce and half oyster sauce for a richer, more developed flavor,"Laura notes.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

4 ounces uncooked angel hair pasta or thin spaghetti
1 medium onion, thinly sliced
1 medium green pepper, cut into 1-inch strips
1 package (9 ounces) frozen broccoli cuts, thawed
1/4 cup sliced fresh mushrooms
2 tablespoons canola oil
1 tablespoon cornstarch
1-1/4 cups chicken broth
1/4 cup water
1/4 cup soy sauce
12 ounces imitation crabmeat, cut into 1-inch pieces

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet or wok, stir-fry the onion, green pepper, broccoli and mushrooms in oil for 3-4 minutes or until crisp-tender. , In a small bowl, combine the cornstarch, broth, water and soy sauce until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in crab; cook 2-3 minutes longer or until heated through. Drain pasta; toss with crab mixture.

Nutrition Facts : Calories 218 calories, Fat 5g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 579mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges

SHRIMP LO MEIN WITH BROCCOLI



Shrimp Lo Mein with Broccoli image

Making a delicious Chinese dish is super easy. For better searing results, use a seasoned wok.

Provided by Anonymous

Categories     World Cuisine Recipes     Asian     Chinese

Time 35m

Yield 2

Number Of Ingredients 14

1 (8 ounce) package spaghetti
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons brown sugar
2 teaspoons fish sauce
½ teaspoon garlic powder
½ teaspoon ground ginger
2 teaspoons vegetable oil
1 pound uncooked medium shrimp, peeled and deveined
1 cup chopped broccoli
¼ yellow onion, thinly sliced
3 crimini mushrooms, sliced
2 cloves garlic, minced
2 large eggs

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
  • Mix soy sauce, oyster sauce, brown sugar, fish sauce, garlic powder, and ground ginger in a bowl until the sugar dissolves.
  • Heat oil in a large skillet or wok over medium heat; cook and stir shrimp in hot oil until they start to change color, 1 to 2 minutes. Add broccoli, onion, and mushrooms; cook until just beginning to soften, 3 to 5 minutes. Stir garlic through the vegetable mixture. Push the vegetables to one side of the pan. Cook the eggs in the clear space in the pan, scrambling lightly, until no longer moist, 3 to 5 minutes. Stir the cooked egg with shrimp and vegetables. Add the cooked noodles and the sauce; cook and stir until hot and evenly mixed, about 2 minutes more. Serve immediately.

Nutrition Facts : Calories 833.8 calories, Carbohydrate 109.5 g, Cholesterol 531.2 mg, Fat 14.3 g, Fiber 7.6 g, Protein 63.9 g, SaturatedFat 3.3 g, Sodium 2240 mg, Sugar 17.7 g

RACH'S NO-PAIN LO MEIN IS A TAKE-OUT MEAL MADE EASY



Rach's No-Pain Lo Mein Is a Take-Out Meal Made Easy image

Use whatever cooked protein you have on hand in Rach's easy, vegetable-packed lo mein that's tossed in a yummy Asian sauce.

Provided by Rachael Ray

Number Of Ingredients 32

½ cup bone broth (stock or vegetable broth)
About 2 tablespoons dark soy sauce (Rach's go-to is Pearl River)
About 1 tablespoon light soy sauce (Rach's go-to is Pearl River)
2 tablespoons oyster sauce
1 teaspoon toasted sesame oil
1 teaspoon sugar or superfine sugar
1 teaspoon chili garlic sauce or hot sauce of choice
1 to 1 ½ inches peeled ginger
grated or minced
2 cloves garlic
grated or minced
3 tablespoons neutral oil
½ pound mushrooms
such as hen-of-the-woods
shitake or white
sliced
12 ounces fresh spaghetti or linguini or Chinese egg noodles
2 teaspoons sesame oil
1 sweet/bell pepper
quartered lengthwise
seeded and sliced
1 large carrot
julienne sliced or matchsticks
2 cups cabbage
thinly sliced
1 cup bean sprouts
1 bunch scallions
sliced on slight bias
whites and greens separated
1 ½ to 2 cups cooked protein
Toasted sesame seeds
for garnish

Steps:

  • For the sauce, combine in a pot and warm over medium heat, then reduce at low bubble while you prepare noodles
  • For the lo mein, bring a large pot of water to boil for pasta
  • Heat oil in a large nonstick skillet over high heat, 3 turns of the pan, cook mushrooms 2-3 minutes
  • Drop noodles or pasta into pot, cook about 3 minutes
  • Add sesame oil to mushrooms with peppers, carrots, cabbage, sprouts and scallion whites, toss 2-3 minutes
  • Drain pasta, add to vegetables, and add sauce and cooked protein
  • Toss to combine and serve topped with scallion tops and sesame seeds

SHRIMP LO MEIN RECIPE



Shrimp Lo Mein Recipe image

Shrimp Lo Mein - the best and most delicious Shrimp Lo Mein recipe ever! Made with Simply Asia Chinese Style Lo Mein Noodles, it's better than Chinese restaurants.

Provided by Rasa Malaysia

Categories     Chinese Recipes

Time 20m

Number Of Ingredients 12

1/2 pack 7 oz. (or 3 1/2 oz.) McCormick Simply Asia Chinese Style Lo Mein Noodles
2 tablespoons cooking oil
3 cloves garlic
8 oz. (226 g) shrimp
6 oz. (170 g) bok choy, sliced
8 oz. (226 g) red bell pepper, sliced
white sesame seeds
1 1/2 tablespoons oyster sauce
2 tablespoons soy sauce
1 teaspoon dark soy sauce
1/2 cup chicken broth
1 teaspoon sesame oil

Steps:

  • Cook the lo mein according to package instructions. Rinse with cold water after cooking, drain and set aside.
  • Prepare the Sauce in a small bowl. Stir to mix well. Set aside.
  • Heat up a skillet on high heat. Add the cooking oil. Saute the garlic, then add the shrimp and stir-fry until the surface turns white. Add the bok choy and red bell pepper, stir to combine well.
  • Add the Sauce into the skillet, stir to mix with the ingredients. Transfer the Lo Mein into the skillet, stir to coat well with the sauce and combine well with the ingredients. Top the lo mein with the white sesame, serve hot.

Nutrition Facts : Calories 329 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 285 milligrams cholesterol, Fat 18 grams fat, Fiber 3 grams fiber, Protein 28 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 people, Sodium 2531 milligrams sodium, Sugar 6 grams sugar

SCALLOP AND CRAB LO MEIN



Scallop and Crab Lo Mein image

Tasty and easy to make! This is a completely no-fuss recipe, and probably faster than ordering take-out from the nearest Chinese place.

Provided by Benni

Categories     Crab

Time 18m

Yield 5 serving(s)

Number Of Ingredients 5

1 (8 ounce) package lo mein noodles
1 (8 ounce) package imitation crabmeat
1 (8 ounce) package imitation scallops
1 (28 ounce) can chop suey vegetables
1 cup stir-fry sauce (I like sesame ginger!)

Steps:

  • Cook the lo mein noodles according to the package.
  • Heat the vegetables and imitation crab and scallops in a pan and stir in about 1/4 of the sauce.
  • Mix everything together (including the extra sauce); you can add extra sauce if necessary.

Nutrition Facts : Calories 384.6, Fat 17, SaturatedFat 2.5, Cholesterol 19, Sodium 1689.5, Carbohydrate 43.4, Fiber 1.8, Sugar 3.1, Protein 15.8

CRAB RANGOON



Crab Rangoon image

This Crab Rangoon recipe is an easy party appetizer and crowd-pleaser. Crunch through the crispy exterior and savor the smooth cream cheese filling.

Provided by Shauna

Categories     Appetizer     Appetizer | Dip | Healthy     Side Dish

Time 1h

Number Of Ingredients 9

6 oz can crab meat (4 oz when drained)
8 oz package cream cheese (softened)
2 tbsp green onions (sliced plus more for garnish)
1/2 tsp Worchestire sauce
1/2 tsp roasted garlic paste
12 oz package wonton wrappers (you may not use all)
1/2 tsp cornstarch (mixed with 2 to 3 tbsp of water (slurry))
vegetable oil or shortening (for frying)
sweet thai chili sauce or sweet and sour sauce (for dipping)

Steps:

  • Drain crab meat well. In a small mixing bowl stir together drained crab meat, cream cheese, green onions, Worchestire sauce, and garlic paste.
  • Working with a few wonton wrappers at a time, lay them out and scoop about 1/2 to 1 teaspoon of crab mixture just off center on the wrapper. The wrappers dry out so keep the remaining wrappers protected in a plastic bag or plastic wrap.
  • Place a little dab of the cornstarch slurry on the corner closest to the filling. Fold the corner over the filling and press it down onto the wrapper on the other side of the filling. Press the adjacent edges down around the filling as well.
  • Fold the two sides in toward the center, dabbing a bit more slurry to help seal the edges, forming an "open envelope" shape.
  • Moisten the top "flap of the envelope" and fold it down, pressing gently to seal the whole packet together. Set aside, covered loosely with a piece of plastic wrap.
  • Continue filling and folding the wonton wrappers until you have used all of the filling.
  • Clip a deep fry or candy thermometer on to a 2 Quart stockpot or Dutch oven. Fill with frying oil and heat on high until oil temperature reaches 375°F.
  • Drop crab rangoon packets into the oil, 5 to 6 at a time. They will sink to the bottom of the pot and should quickly form bubbles around them. Within about 30 seconds, the rangoons will pop up to the top of the oil and will become lightly browned and bubbly. Use a slotted spoon to remove the rangoons from the oil. Place them onto a plate lined with paper towels and continue frying the remaining rangoons.
  • To make the rangoons extra crispy and delicious, you will fry them a second time just as you did the first. After the fried rangoons have set for about five minutes, place 5 to 6 at a time back into the frying oil. Fry for about 30 seconds until rangoons are golden brown. Remove to a separate plate lined with paper towels.
  • Serve warm with your favorite dipping sauce.

Nutrition Facts : Calories 48 kcal, Carbohydrate 5 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 11 mg, Sodium 84 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SHRIMP LO MEIN



Shrimp Lo Mein image

Provided by Kelsey Nixon

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

Salt
8 ounces dried Chinese egg noodles, or 1 pound fresh
1 packet chicken bouillon mix, such as Knorr, dissolved in 1 3/4 cups hot water
1/4 cup plus 2 tablespoons oyster sauce
3 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon Sriracha chili sauce
2 tablespoons vegetable oil
1 tablespoon minced garlic
2 teaspoons minced ginger
1 cup thinly sliced white button mushrooms
2 stalks celery, thinly sliced
1 large carrot, shredded
1 small bunch scallions, white and green parts, sliced
1 pound small shrimp, peeled and deveined
1/4 head Napa cabbage, finely shredded
2 tablespoons cornstarch

Steps:

  • For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.
  • For the sauce: Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat!
  • For the lo mein: Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp and aromatics to a plate and reserve.
  • In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions. Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes.
  • Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and bring to a simmer. Toss in the reserved shrimp, aromatics and noodles and serve!

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