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San Francisco’s Thanh Long – Roasted Garlic Crab & Garlic Noodles

“Featuring the World-famous Roast Crab.” Yummy! I love dungeness crab! The first submission for ‘Restaurant Month’ is San Francisco’s hidden gem Thanh Long. Thanh Long’s Garlic Roasted Crab is delicious. Drenched in butter, infused with garlic, and sprinkled with cracked pepper…what more could you ask for?! The An family definitely knows what they are doing in the kitchen. And don’t get me started on the garlic noodles! After awhile DH and I couldn’t afford regular visits to Thanh Long so we decided to take things into our own hands. Buy live dungeness crab from the Asian market, noodles, a whole lot of garlic and butter and soon you will be dining on a feast. This becomes an easy recipe after a few times of mastering it.

Thanh Long’s Roasted Crab & Garlic Noodles Recipe:
FOR RECIPE CLICK

4.6 from 5 reviews

San Francisco’s Thanh Long – Garlic Crab & Garlic Noodles
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Yields: 2-4 Servings
 
A delicious complete entree
Ingredients
  • Roasted Garlic Crab:
  • 1 Dungeness Crab (cleaned and split in half or into 4 pieces and slightly cracked)
  • 1 or 2 stick of unsalted butter
  • 4 cloves garlic (roasted & softened)
  • 1 chicken bouillon cube
  • ¼ cup of sugar
  • Cracked black pepper to your liking
  • Garlic Noodles:
  • 1pack of noodles
  • 4 tablespoons olive oil
  • 2 cloves of garlic (roasted & softened)
  • ½ stick of butter
  • 1 chicken bouillon cube
  • 3 teaspoons oyster sauce
  • ¼ cup of grated Parmesan cheese
Instructions
  1. For the Crab: Preheat oven to 350 F.
  2. Melt butter in a wok and add soft roasted garlic, bouillon cube, and sugar.
  3. Add crab pieces and cover each piece very well with butter mixture.
  4. Pour into roasting pan and bake for about 20 minutes.
  5. Baste the crab with the sauce every 5 minutes.
  6. For the Garlic Noodles: Boil the noodles until Al dente.
  7. While the pasta is boiling add all the ingredients, except the Parmesan cheese, over low heat.
  8. Toss the drained noodles into the sauce and then toss in the Parmesan cheese.
  9. Serve immediately with Roasted Crab.

Don’t forget the fried ice cream!

Delicious!

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6 Responses to San Francisco’s Thanh Long – Roasted Garlic Crab & Garlic Noodles

  • MidniteSnackAttackChef says:

    I made the noodle recipe tonight using spaghetti and Kraft Grated Parmesan Cheese, the results were…not bad, not bad at all. I go to Crustacean and Thanh Long often and I’ve always wanted to attempt An’s delicious garlic noodles at home. This is a decent immitation, but there’s nothing like the real thing. At first I wasn’t so sure about the bouillon cube, but it added a nice herb flavor and just the right amount of salt. Not sure what kind of noodles they use at the restaurant, but they’re much softer than spaghetti. I modified the recipe slightly by using minced garlic from a jar (of which I only had about half of what I needed), and adding about a teaspoon of garlic powder to compensate for flavor. Overall I’d have to say, that this comes pretty close on flavor, the only drawbacks were that the spaghetti seemed to hard, and the cheese actually melted and gave a tangy taste to the noodles, but otherwise great recipe. Thanks.

    • I totally agree about the noodles but I haven’t found a better one yet. Maybe try some different Asian ones from the store. And of course, there is nothing better than the original. Thanh Long is our first stop every time we come home.

  • Desiree says:

    Try Egg Noodles from your local Asian grocery store. If you’re in the bay area, you can find them at The 99 Ranch Market located in Richmond, Dublin and Concord. Happy Eating!

  • Elrik Jundis says:

    Nice Recipe Raven! I’m trying this out now. We’ll a highly modified version. But you inspired me to try roasting it in the oven.

    I’m from San Francisco but living in Manila now and I have 2 kg (a little over 4 lbs) of mud crab. Though I love our dungeness, I have to say these Mud Crabs are some of the best tasting crabs on the planet. I plan to use the local Pampangan method of dry roasting the crabs in a pot with no water – a tone of juices just flow out and they cook them until all the juices dry up. And they get a roasted effect on the outside of the shells.

    I’ll go half way then open up the crabs to clean out the gills and to then spread on the butter mixture all over. Last time I ate at Thanh Long, I remember the butter flavor roasted on the outside and also the inside part – the inner shells under the gills. Also for Asian style crab lovers Thanh Long made sure the “crab butter” was intact – roasted and delicious. I’ll be doing the same.

    For my modifications I’m using left over Cebu Lechon herb mixture which includes lemon grass, shallots, black pepper and oregano and a ton of garlic. I’m also roasting a pig belly with the skin Cebu Lechon style. To match you I just added the sugar and butter. Then I’ll finish roasting the crab in the oven on a convection cycle. Thanks for doing the work to test this out and inspiring the rest of us.

    I’ll have to try out your regular recipe another time!

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