Crab Two Ways with Momofuku-Style Brussels Sprouts, Black Tahini Pudding, and Nutella Lava Cake

Slanted Door-Inspired Crab Cellophane Noodles

Fine glass noodles absorb a concentrated savory broth while keeping the crab's sweetness in focus. Folding in the crab near the end preserves its large flakes.

Ingredients

• 6 oz dried mung bean cellophane noodles, gluten-free
• 12 oz cooked, picked Dungeness crabmeat
• 2 tbsp avocado oil
• 2 cloves garlic, finely chopped
• 4 scallions, whites and greens sliced separately
• 3/4 cup unsalted seafood stock, plus more as needed
• 2 tsp gluten-free fish sauce
• 1 tsp gluten-free tamari
• 1 tbsp prepared edible crab fat, optional and subject to the safety note
• 1/4 tsp ground white pepper
• 1/2 cup roughly chopped cilantro

Instructions

1. Soak the noodles in warm water according to the package, usually 10–15 minutes, until pliable but still slightly firm. Drain well and cut through the bundle a few times with scissors.
2. Check the crab carefully for shell fragments. Mix the stock, fish sauce, tamari, and white pepper.
3. Heat the avocado oil in a wok or broad skillet over medium-high heat. Add the garlic and scallion whites and stir for 20–30 seconds without browning.
4. If using a suitable prepared crab fat, stir it in for 30 seconds. Add the stock mixture and bring to a simmer.
5. Add the noodles and toss for 2–4 minutes, until translucent and tender and most of the liquid is absorbed. Add stock a tablespoon at a time if they tighten before becoming tender.
6. Fold in the crab and scallion greens, tossing gently for 1–2 minutes until hot. Remove from the heat and fold in the cilantro. Serve immediately, glossy rather than soupy.

Notes

• California guidance advises against eating Dungeness crab viscera because domoic acid can concentrate there; cooking does not destroy it. Do not collect the crab's internal 'butter' for this dish. Use prepared crab fat only when its source and food-safety suitability are established; otherwise omit it or finish with 1 tablespoon butter.
• Keep the seasoning restrained until the crab is added; both crab and prepared crab fat can be salty.

Crab and Shiitake Fried Rice

Cold white rice fries into distinct grains, and browned mushrooms deepen the flavor without requiring heavy seasoning. Crab goes in last so it stays moist.

Ingredients

• 3 cups cooked white jasmine rice, thoroughly chilled
• 8 oz cooked, picked Dungeness crabmeat
• 4 oz fresh shiitake mushrooms, stems removed and caps diced
• 2 tbsp avocado oil, divided
• 2 large eggs, beaten
• 1 small shallot, finely diced
• 2 cloves garlic, minced
• 3 scallions, thinly sliced
• 2 tsp gluten-free fish sauce
• 2 tsp gluten-free tamari
• 1/4 tsp ground white pepper
• 2 tbsp chopped cilantro

Instructions

1. Break up the cold rice with your fingers before cooking. If cooking it ahead, spread freshly cooked rice in a shallow container and refrigerate promptly, within 1 hour.
2. Heat 1 teaspoon of the avocado oil in a large wok over medium-high heat. Scramble the eggs until just set, then transfer to a plate.
3. Add the remaining oil and the mushrooms. Stir-fry for 3–4 minutes, until browned and their moisture has evaporated.
4. Add the shallot, garlic, and scallion whites; cook for 1 minute. Add the rice and stir-fry over high heat for 3–4 minutes, pressing out clumps and letting the grains briefly contact the hot pan between tosses.
5. Drizzle the fish sauce and tamari around the hot edge of the wok. Add the white pepper, crab, and cooked egg, and fold gently until everything is steaming hot.
6. Finish with the scallion greens and cilantro. Taste before adding any further salt.

Notes

• Use two batches if the wok is crowded; crowded rice steams rather than fries.
• About 1 cup uncooked jasmine rice yields the amount needed.

Momofuku-Style Brussels Sprouts with Fish-Sauce Vinaigrette

Hard roasting gives the sprouts dark, crisp edges. A sharp fish-sauce dressing and plenty of cilantro balance their sweetness and the richness of the crab dishes.

Ingredients

• 1 1/2 lb Brussels sprouts, trimmed and halved, large ones quartered
• 3 tbsp avocado oil
• 1/4 tsp kosher salt
• 1 1/2 tbsp gluten-free fish sauce
• 1 tbsp unseasoned rice vinegar
• 1 tbsp fresh lime juice
• 2 tsp honey
• 1 tbsp water
• 1 small garlic clove, finely grated
• 1/2 red Fresno chile, finely chopped
• 3/4 cup loosely packed cilantro leaves and tender stems

Instructions

1. Heat the oven to 450°F with a heavy rimmed sheet pan inside.
2. Dry the sprouts thoroughly, then toss with the avocado oil and salt. Carefully spread cut-side down on the hot pan in one layer.
3. Roast for 20 minutes without moving. Turn and roast another 5–10 minutes, until tender inside with deeply browned faces and crisp outer leaves.
4. Whisk together the fish sauce, vinegar, lime juice, honey, water, garlic, and chile.
5. Toss the hot sprouts with half the dressing. Add more to taste, then fold in the cilantro just before serving.

Notes

• Dress at the last minute to preserve the crisp leaves. The dressing should taste assertive on its own, but should not pool under the sprouts.

Chunky Tomato, Garlic, and Chile Red Sauce

Slowly reduced canned tomatoes give this small side sauce winter-friendly depth. A little vinegar keeps it lively alongside rice and oily fish.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 small shallot, finely chopped
• 3 cloves garlic, thinly sliced
• 1 tbsp tomato paste
• 1/4 tsp red pepper flakes
• 14 oz canned whole peeled tomatoes with juices, crushed by hand
• 1 tsp red wine vinegar, plus more to taste
• to taste kosher salt and black pepper

Instructions

1. Warm the olive oil in a small saucepan over medium-low heat. Add the shallot and cook for 4–5 minutes until soft.
2. Add the garlic and cook for 1 minute. Stir in the tomato paste and chile flakes and cook for 2 minutes, until the paste turns brick red.
3. Add the tomatoes and their juices. Simmer uncovered for 20–25 minutes, stirring occasionally, until thick and spoonable with small tomato pieces remaining.
4. Finish with the vinegar, salt, and black pepper. Serve in a small bowl as an optional condiment rather than pouring it over the crab.

Notes

• If it reduces too far, loosen with a splash of water. Use canned tomatoes rather than out-of-season fresh tomatoes.

Sardines in Olive Oil

Good tinned sardines need little handling. Serving them separately preserves their texture and lets their richer flavor remain an optional addition.

Ingredients

• 2 tins, about 4 oz each sardines packed in olive oil
• 1 tsp fresh lemon juice

Instructions

1. Lift the sardines into a shallow serving bowl, keeping them as intact as possible.
2. Spoon over a little of their packing oil and add the lemon juice. Serve at room temperature with the red sauce alongside.

Black Tahini Coconut Pudding

Black sesame brings a pleasantly bitter, roasted depth, while coconut milk supplies body without dairy. A small amount of tapioca produces a smooth, spoonable set.

Ingredients

• 1 can, 13.5 oz full-fat coconut milk
• 1/3 cup unsweetened black tahini, stirred thoroughly
• 3 tbsp maple syrup
• 1 1/2 tbsp tapioca starch
• 1/2 tsp vanilla extract
• 1/8 tsp fine sea salt

Instructions

1. Whisk the tapioca starch into 1/4 cup of the cold coconut milk until completely smooth.
2. Combine the remaining coconut milk, black tahini, maple syrup, and salt in a saucepan. Whisk over medium-low heat until smooth and steaming.
3. Whisk in the starch slurry. Cook, stirring constantly, until the pudding thickens and the first slow bubbles appear, then cook for another 30–45 seconds. Do not boil for an extended period.
4. Remove from the heat and stir in the vanilla. Briefly use an immersion blender if needed to remove tahini lumps.
5. Divide among four small bowls. Cover and refrigerate for at least 3 hours, until chilled and softly set.

Notes

• This component is paleo as written; the complete dinner is not.
• Black tahini varies in bitterness. Taste the warm mixture and add a little more maple syrup only if needed.

Fried Winter Fruit with Kumquat, Coconut, and Cacao Nibs

Warm, browned fruit contrasts with the cool sesame pudding. Kumquat adds a sharp citrus edge, while coconut and cacao nibs supply the crisp texture.

Ingredients

• 1 small crisp apple, cored and cut into thin wedges
• 1 firm Fuyu persimmon, trimmed and thinly sliced
• 2 tbsp ghee
• 3 kumquats, thinly sliced and seeds removed
• 2 tbsp unsweetened toasted coconut flakes
• 2 tbsp unsweetened cacao nibs

Instructions

1. Pat the apple and persimmon slices dry. Heat the ghee in a broad skillet over medium heat.
2. Fry the fruit in a single layer, working in batches, for about 2–3 minutes per side, until lightly golden at the edges and tender but not collapsing.
3. Transfer to a rack or paper towel and let cool to warm. The fruit will have browned edges rather than a fully dehydrated crunch.
4. Top the chilled pudding with the fried fruit, kumquat slices, toasted coconut, and cacao nibs just before serving.

Notes

• If firm persimmons are no longer available in late January, use a second apple or a firm pear.

Chocolate Molten Cakes for Half-Cake Portions

A small amount of cassava flour gives the cakes enough structure to unmold while leaving the center soft. Half-cake servings leave room for the generous Nutella topping and the second dessert.

Ingredients

• 3 oz gluten-free dark chocolate, about 70% cacao, chopped
• 3 tbsp unsalted butter, plus more for the ramekins
• 1 large pasteurized egg
• 1 large pasteurized egg yolk
• 1 1/2 tbsp maple syrup
• 1 tbsp cassava flour
• 1 tsp unsweetened cocoa powder, for dusting ramekins
• 1/8 tsp fine sea salt

Instructions

1. Heat the oven to 425°F. Butter two 6-ounce ovenproof ramekins thoroughly and dust with cocoa, tapping out excess.
2. Melt the chocolate and 3 tablespoons butter in a heatproof bowl over barely simmering water. Remove from the heat and let cool until warm.
3. Whisk the egg, yolk, and maple syrup for 1–2 minutes until slightly thickened. Fold in the chocolate, then the cassava flour and salt.
4. Divide between the ramekins and set on a baking sheet. Bake for 9–12 minutes, until the outer edges are set and slightly puffed but the center still jiggles softly.
5. Rest for 1 minute. Loosen the edges and invert each cake onto a plate, then cut each in half. Transfer each half carefully to a dessert dish and top immediately with Nutella cream and caramel sugar.

Notes

• Molten centers are intentionally undercooked; use pasteurized eggs. For anyone avoiding undercooked foods, bake until the center is set rather than flowing.
• Ramekin shape changes baking time. Start checking at 9 minutes.

Nutella Whipped Cream

Whipping Nutella into cream produces an abundant, soft chocolate-hazelnut topping that drapes over the warm cake rather than forming a dense layer.

Ingredients

• 3/4 cup cold heavy whipping cream
• 1/3 cup Nutella, at cool room temperature
• 1 pinch fine sea salt

Instructions

1. Whisk the Nutella with 2 tablespoons of the cream until smooth.
2. Whip the remaining cream and salt to soft peaks.
3. Fold one-third of the whipped cream into the Nutella mixture to lighten it, then gently fold in the rest.
4. Refrigerate until serving. Spoon generously over each warm half-cake, allowing it to soften around the edges.

Notes

• Keep the Nutella soft but not warm; hot spread will deflate the whipped cream.

Crushed Caramel Sugar

A thin sheet of caramel crushed into small crystals adds toasted sweetness and crunch against the soft cake and cream.

Ingredients

• 1/4 cup granulated sugar
• 1 tbsp water

Instructions

1. Line a heatproof tray with a silicone baking mat or parchment.
2. Combine the sugar and water in a small, very clean saucepan. Heat gently until dissolved, then bring to a boil without stirring.
3. Cook until medium amber, swirling the pan gently if needed. Immediately pour a thin layer onto the prepared tray.
4. Let cool completely. Break up and pulse briefly in a small processor, or crush in a sturdy bag, to a mixture of fine crumbs and tiny crunchy pieces.
5. Sprinkle over the Nutella cream just before serving.

Notes

• Caramel causes severe burns; do not touch or taste it until fully cooled.
• Store airtight at room temperature and add at the last moment, since humidity and cream dissolve the crumbs.

Overall Timing / Workflow

Making the cold desserts and condiments ahead leaves the final cooking window for crisp sprouts, hot rice, and delicate crab noodles.

Instructions

1. The day before or early in the day: cook the rice, cool promptly in a shallow container, and refrigerate. Make the black tahini pudding and allow at least 3 hours to chill.
2. Up to several hours ahead: make the red sauce and caramel sugar. Pick through the crab, keeping it refrigerated. Prepare the Brussels dressing and chop the vegetables and herbs.
3. 0:00 — Heat the oven to 450°F with the sprouts sheet pan inside. Make the Nutella cream and refrigerate it. Prepare the cake ramekins and measure the cake ingredients.
4. 0:15 — Put the sprouts in the oven. Soak the noodles, mix their stock seasoning, and gently warm the red sauce.
5. 0:25 — Set out the sardines and begin the fried rice. If working alone, finish the rice first and keep it covered briefly while cooking the noodles.
6. 0:35 — Cook the crab noodles. Dress the roasted sprouts and bring the savory dishes to the table immediately.
7. After the savory meal: lower the oven to 425°F. Fry the fruit, assemble the pudding bowls, and mix the cake batter.
8. Bake the cakes just before dessert. Halve and top them immediately with cold Nutella cream and caramel sugar; serve the pudding alongside or as a separate dessert.

Notes

• For a shared cooking night, assign one cook the rice and another the noodles so both reach the table hot.

Plating

Separate serving areas preserve the noodles' gloss, the rice's distinct grains, and the sprouts' crisp leaves. Small dessert portions make both sweets manageable.

Instructions

1. Serve the noodles in a warm shallow bowl, with large crab pieces and herbs visible on top. Put the fried rice in a separate warm serving dish and the Brussels sprouts in a broad bowl.
2. For individual plates, arrange the three savory components in distinct sections rather than stacking them. Offer the red sauce and sardines in small dishes alongside.
3. Keep the black tahini pudding visible around its fruit garnish, grouping the coconut and cacao nibs to one side for contrast.
4. Set one warm half-cake in each dessert dish, cover generously with Nutella cream, and finish with a light shower of crushed caramel sugar.

Leftover Path

Separate storage prevents the crisp garnishes from softening and allows the crab dishes to be reheated gently without drying out.

Instructions

1. Refrigerate crab dishes, rice, sprouts, opened sardines, and cream within 2 hours of serving. Use shallow containers and keep the refrigerator at 40°F or below.
2. Eat the crab dishes and opened sardines within 1–2 days. Reheat only the portion needed, bringing leftovers to 165°F; add a small splash of water to the noodles and rice to keep them moist.
3. Reheat the sprouts in a hot oven or air fryer. They will be softer once dressed, but the edges can regain some texture.
4. Keep the red sauce refrigerated for up to 4 days or freeze it. Serve it later with eggs, fish, or leftover rice.
5. Store the pudding without toppings for up to 3 days. Refrigerate fried fruit separately and add the coconut and nibs only at serving.
6. Keep Nutella cream refrigerated for up to 2 days. Refrigerate leftover cakes promptly and eat within 2 days; reheating will set the molten center further.
7. Keep caramel sugar airtight at room temperature, away from moisture.