Crab Bee Hoon or Crab Noodles. Crab is a popular delicacy in Singapore. For a discounted price of a restaurant meal, prepare your own Crab Bee Hoon at home!
Singaporeans love their Crab Bee Hoon (Crab Noodles).
You can prepare your own Crab Bee Hoon at home for a fraction of the price.
During my most recent visit, my family took me to Melben, a well-known restaurant in Singapore known for its crab dishes.
A dish that I had heard so much about on Singaporean food websites convinced me to have crab bee hoon when the server arrived to take the order.
The milky broth served the crab bee hoon in a clay pot contained a giant and meaty crab.
To start, I was enchanted by the aroma and flavor.
This soupy mix of crab and bee hoon was the first time I’d ever had crab and bee hoon together. I’ve tasted a variety of other crab dishes, including chili crab, ginger scallion, black pepper, creamy butter, roasted crab, and my mother’s spicy version of chili crab.
My mouth is already excited just thinking about it!
After the meal, I was surprised to hear from my pals that the restaurant chain generates millions of dollars a year only by selling crabs.
They wanted to know if I could figure out how to make the elusive crab bee hoon.
I promised them that I’d give it a shot and that we could open a crab restaurant and make a fortune……
This is my crab bee hoon recipe, so enjoy!
To be honest, I think this crab bee hoon tastes very much like the ones I had, even though Dungeness crab is used instead of Sri Lankan crab, which is unavailable in the United States.
A secret element in the crab bee hoon’s milky tint is evaporated milk.
It’s also a simple dish that anyone can make at home on their own.
How do you think this recipe compares to the authentic Singaporean dish of crab bee hoon?
A single serving of this dish has 504 calories.
- 1 kg of crab cut into pieces
- 170 g of dry Guilin rice noodles
- 6 slices of peeled ginger
- 5 baby pork bok choy
- 4 tablespoons of unsalted butter
- 3 dashes of white pepper
- 2 cups of water
- 1 cup of canned chicken broth
- 1/2 tablespoon of fish sauce/salt
- 1 tablespoon of rice wine
- ½ cup of evaporated milk
- 1 stalk of scallion
- Cook the dry Guilin rice noodles according to the package instructions until they are tender.
- Remove the noodles’ starch by washing them under cold water (the noodles should be smooth and clean of starch after rinsing).
- Set aside the noodles after they have been rinsed and dried.
- Sauté the ginger in butter in a large pot. Boil the mixture, then add the chicken broth and water. Then add the crab and the evaporated milk. It’s done when the crab meat is red and cooked.
- Lastly, add the noodles and the baby bok choy to the rice wine and fish sauce. Serve it soon after bringing it to a boil.
- If you prefer your crab bee hoon to be a little creamier, add 2 extra tablespoons of evaporated milk.