Chewy ramen noodles are tossed with creamy garlic crab sauce and juicy crawfish, forming a garlic-y, rich plate of pasta more reminiscent to an Italian pasta dish than a Vietnamese one.
Courtesy of Chef Kevin Tien of Moon Rabbit.
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Garlic Crab Liason
For the crab liason, add the garlic, ginger to to a pan with olive oil and cook until toasted.
Add onions and cook until translucent, add crab fat, and additional olive oil if needed.
Continue to cook the crab fat on medium-low heat until rendered.
Remove ingredients from pot and puree in a blender with Shaoxing wine. Add remaining crab liason ingredients in batches and blend until smooth.
To make brown butter panko, brown ½ lb of butter, toast 1 qt of panko in brown butter until golden, move to a paper towel-lined sheet tray to cool.
Once panko is cool, mix with all remaining ingredients.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
Save 2 cups pasta water, and then drain pasta.
Add the butter, garlic crab liaison, and 4 oz pasta water to pasta pan and whisk over medium heat until miso breaks down and sauce is uniform
Add the crawfish and garlic scapes to the pan and stir vigorously.
Add the pasta and stir vigorously until pasta sauce becomes slightly thickened.
Divide among bowls and garnish with breadcrumbs.