Crab Pancit is the perfect Filipino noodle dish for seafood lovers. This easy recipe can be served as a side dish or as a main course.
Growing up, my family cooked pancit all the time. I mean, ALL the time. We’d make Pancit Bihon, Pancit Canton, Pancit Palabok, Pancit Malabon… you name the pancit, my mom and my lola made it!
And, I absolutely LOVED it. To this day, I could eat pancit for breakfast, lunch, dinner, or snack. It’s one of my favorite Filipino foods (because hello, noodles!) that is just right for any and every occasion.
If you’ve never had pancit before, you are in for a treat!
Pancit is a Filipino dish made with noodles, vegetables, and a protein source. The specific type of pancit is usually determined by the type of noodle used, the protein included, and sometimes the city of origin.
Learn more about the different types of pancit in the Frequently Asked Questions section below. But first, let’s get started on this delicious Crab Pancit recipe!
Looking for more Filipino food ideas? Check out the easy Filipino recipes on the blog!
🌟 Why You’ll Love This Crab Pancit Recipe
This Crab Pancit is a personal favorite. It’s a flavorful and satisfying noodle dish perfect for any occasion.
We even made this for celebrity chef and food travel expert Andrew Zimmern on the Family Dinner TV show. And much to our delight, this recipe received his approval!
"The crab broth is what makes it. Because all the flavor goes into those noodles." - Chef Andrew Zimmern
Here’s why we think you’ll love it too:
- Easy: This recipe is straightforward and doesn’t require any special equipment. If you don’t have a wok, a large saucepan will work just fine.
- Fast: You can have this delicious Filipino noodle dish on the table in just 30 minutes.
- Feeds a Crowd: This recipe makes a generous portion, serving 8-12 people. Perfect for gatherings! This is how my mom and grandma always made it, so that’s how I make it!
- Delicious: The rich crab flavor in this pancit is truly exceptional. Using homemade crab stock takes it to the next level.
- Make-Ahead: Pancit is great for making ahead of time for parties or holidays. Reheat it easily in the microwave, on the stovetop, or in the oven (see FAQs below).
🛒 Ingredient Notes for the Best Crab Pancit
Noodles: The best noodles for this pancit are very thin vermicelli rice noodles. I recommend keeping a stash of Super Q rice noodles in your pantry. You can usually find them in the Asian section of your local grocery store, at Asian supermarkets, or online.
Crab: Fresh Dungeness crab is ideal for this recipe. However, you can use any fresh crab meat available at your local grocery store. While imitation crab meat isn’t the best option, it can be used in a pinch.
Vegetables: This Crab Pancit recipe calls for thinly sliced carrots, red bell peppers, and trimmed snow peas or snap peas. These vegetables add color, texture, and important nutrients to the dish.
Sauce: Combine oyster sauce, soy sauce, and crab stock for a savory and flavorful sauce. You can substitute fish sauce for oyster sauce, and store-bought seafood stock or broth for homemade crab stock if needed.
Aromatics: Minced garlic, ginger, and diced onions add aromatic depth to this pancit. These flavors meld together beautifully to create a delightful taste.
Optional: sliced spring onions for garnish, adding a fresh and vibrant touch to the finished dish.
🛒 Looking for Filipino ingredients? Find them in my online shop!
✅ How to Make Crab Pancit: Step-by-Step Instructions
Find the complete list of ingredients and detailed instructions in the printable recipe card at the bottom of this post. Here’s a step-by-step photo guide to help you make this delicious pancit!
- Begin by soaking the rice noodles in water in a large pot or bowl until they are soft and pliable. This usually takes about 10-15 minutes.
- While the noodles are soaking, add the oil to a wok or large skillet over medium-high heat. Once the oil is hot, add the crab meat. Cook the crab meat, stirring occasionally, until it is cooked through, about 2-4 minutes. Transfer the cooked crab meat to a plate and set aside. Avoid overcooking the crab, as it can become rubbery.
3. Add the carrots, red bell pepper, and snow peas (or snap peas) to the wok. Cook, stirring regularly, for about 2 minutes, until the vegetables are slightly softened but still crisp-tender. This helps retain their texture and nutritional value.
4. Add the minced garlic, ginger, and diced onions to the wok. Stir and sauté the garlic, ginger, and onions with the other ingredients for about 1 minute, until they are soft and fragrant. Be careful not to burn the garlic, as it can become bitter.
5. Return the cooked crab meat back to the wok, mixing it in with the vegetables.
6. Pour in the oyster sauce, soy sauce, and crab stock. Stir well to combine, and cook for 1 minute, allowing the flavors to meld together.
7. Drain the noodles thoroughly from the pot of water. They should be soft and pliable at this point. Add them to the wok.
8. Use tongs to toss the noodles with the other ingredients, ensuring they are evenly coated with the sauce and the ingredients are well-mixed throughout. Serve the Crab Pancit immediately while it’s hot and flavorful.
👩🏻🍳 Crab Pancit Recipe FAQs
The main difference between pancit bihon and pancit canton lies in the type of noodles used. Pancit Bihon features very thin, translucent rice vermicelli noodles. Pancit Canton, on the other hand, uses thicker wheat noodles.
Pancit Malabon originates from the city of Malabon. Both Pancit Malabon and Pancit Palabok are seafood-based dishes. However, Pancit Malabon is made with thicker cornstarch noodles, while Pancit Palabok uses thin rice noodles, similar to those found in this Crab Pancit and Pancit Bihon. Pancit Palabok is characterized by a Palabok sauce that is served on top of the noodles, whereas the sauce in Pancit Malabon is mixed in with the noodles.
Store pancit in an airtight container in the refrigerator for up to three to four days. Reheat thoroughly before serving.
Yes, you can freeze pancit, but it’s best to freeze it for a limited time as the noodles are delicate. Store it in a freezer-safe airtight container for up to one month for the best quality.
🍽 Serving Ideas for Crab Pancit
Pancit is a versatile dish that can be served as either a side or a main course.
When serving this Filipino recipe as a side dish, consider pairing it with a hearty main course such as Instant Pot Chicken Adobo, Slow Cooker Short Rib Adobo, or Beef Mechado. These dishes complement the flavors of the pancit beautifully.
As a main course, Crab Pancit is delicious when served with Filipino side dishes like Lumpia, Pandesal, and Filipino Mac Salad. Or, keep it simple with Instant Pot Garlic Rice or white rice.
🍷🥂 Wine Pairings for Crab Pancit
A wonderful wine pairing for crab pancit is a dry Riesling or Muscat. But I also really love this Filipino noodle dish with almost any sparkling wine, as the bubbles cut through the richness of the dish.
It’s also fantastic with sparkling rosé wine!
🍳 Kitchen Tools and Equipment for Making Crab Pancit
Ready to make this recipe? Here are the kitchen tools and equipment you’ll need:
- Wok: If you have a wok, it’s the ideal pan for making pancit. But a large skillet works too!
- Tongs: Kitchen tongs make it easy to toss the noodles and coat all of the ingredients with the flavorful sauce.
More Delicious Filipino Recipes
- Chicken Kare Kare
- Filipino Pork Adobo
- Chicken Inasal
- Filipino Ube Desserts
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Crab Pancit Recipe
Crab Pancit
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Equipment
- Large Wok or Large Skillet with High Sides
- Wooden Spoon
- Slotted Spoon
- Tongs
Ingredients
- 8 ounces dried rice noodles, such as Super Q Bihon Noodles
- 5 tablespoons vegetable oil, divided
- 1½ cups Dungeness crab meat
- 1 medium red bell pepper, julienned
- 1 cup carrots, either shredded or julienned
- 1½ cups sugar snow peas or snap peas, sliced in half
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon ginger, minced
- ¼ cup crab stock or seafood broth
- ¼ cup soy sauce
- ¼ cup oyster sauce
- 3 stalks green onions, sliced diagonally (green parts only)
Instructions
- Soak the noodles in a large bowl of warm to hot water and set aside. It takes about 10 minutes to be ready, but you can leave the noodles in this bowl of water soaking while you prep and cook the rest.
- In a large wok, heat 3 tablespoons of vegetable oil over medium-high heat. Once hot, add the crab meat and stir regularly, cooking for about 2 minutes. Use a slotted spoon to transfer the cooked crab to a bowl or plate, and set aside.
- Add the remaining 2 tablespoons of vegetable oil to the wok over medium-high heat, add the peppers, carrots, snow peas or snap peas, and cook for 2 minutes, stirring constantly. Then add the onions, garlic, and ginger, and stir regularly, cooking for 2 more minutes, just until the garlic and onions are soft and fragrant.
- Add back the cooked crab and stir, cooking for one minute. Pour in the crab stock or seafood broth, soy sauce, and oyster sauce, and stir to combine.
- Drain the noodles. Then, using tongs, transfer the softened noodles to the wok and stir the noodles in with all of the other ingredients until the noodles are well-coated with the sauce. Allow all of the ingredients to co-mingle and cook together for 2 to 3 more minutes. Serve immediately.
Notes
Storage: Store in the refrigerator for up to four days or in the freezer for up to one month.
Substitutions or Additional Mix-Ins: Feel free to add 1/2 cup of additional vegetables, such as thinly sliced green cabbage or red cabbage. My mother also swears by adding dried Shiitake mushrooms to the vegetable mixture, which adds a lovely deep, rich flavor. I rarely have shiitake mushrooms on hand, so I didn’t include them in the base recipe. But please add them if you have them, and tell me what you think!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.