Recipe courtesy of Seafish.
Prep time: 5 minutes
Cooking time: 5 minutes
200g white and brown cooked crabmeat
½ x 250g pack thin rice noodles
20g pack coriander, finely chopped
½ x 20g pack mint, finely chopped
For the dressing
3 tbsp soy sauce
1 tbsp sesame oil
1 tsp black sesame seeds
1 tsp sesame seeds
1 tsp clear honey
1 garlic clove
Place the noodles in a bowl, cover with boiling water and set aside for 4-5 minutes. Rinse with cold water and drain thoroughly, then return to the bowl.
Add the fresh white crab meat to the bowl, together with the coriander, mint, leaves and the juice of ½ lemon
Toss all the dressing ingredients together and pour over the salad.
Toss gently and serve with extra lemon wedges to squeeze over.