Food Hack: Wooden Spoon’s Crab Pancit

August 20, 2016

From the minds of Jack Mariniere of Au Pactole in Paris and local culinary icon Nora Daza, this unusual crab pancit was born in Paris, and served in the latter’s popular Parisian restaurant: Aux Iles Philippines. Anyone who has visited Sandy Daza’s restaurant, Wooden Spoon, knows the dish’s backstory, and that this deceivingly simple pancit surprises diners. Made up of a creamy egg and crab stick mixture lain on a bed of fragile fried vermicelli noodles makes for a richly flavored yet light appetizer. The dish, albeit a far cry from the traditional pancit Filipinos grew up with, is easy to replicate at home.

Our food hack comes very close—if not, exactly replicates Daza’s dish. We went through a few bouts of testing to get this recipe just right, but the intense flavor of the creamy sauce was difficult to get just right—until we tried it with Magic Sarap. Monosodium glutamate has received the ire of the culinary world, primarily for its effects on health, but in this dish we found that it immediately added the missing piece. Hack Wooden Spoon’s crab pancit and let yourself be transported to Nora Daza’s hey-day in Paris.

Crab Pancit

Wooden Spoon’s Crab Pancit

Yield: 2–3 servings
Time: 35 minutes (15 min prep / 20 min cooking)


  • 1 pack vermicelli noodles, fried
  • 3 egg yolks
  • 1 tbsp cream
  • ¼ cup water
  • 4–6 pieces imitation crabstick, thawed
  • ½ cup cabbage, chopped
  • ½ cup onions, chopped
  • spring onions, for garnish
  • 1 tbsp Magic Sarap
  • salt and pepper, to taste
Crab Pancit


  1. Heat up oil in a large pan or wok until smoke is a little visible.
  2. Unpack the vermicelli noodles and loosen the strands for even cooking.
  3. Once the oil is hot enough, fry the noodles for about a minute on each side.
  4. Combine egg yolk, water, and cream in a bowl and season with Magic Sarap.
  5. In a sauté pan, heat up the crabstick and cabbage together. Once the cabbages are cooked, turn down the heat and add the egg mixture.
  6. Cook the mixture for 1–2 minutes.
  7. Serve immediately over fried vermicelli noodles and garnish with spring onions.
Crab Pancit
Bernice Escobar SEE AUTHOR Bernice Escobar

Bernice loves to get nerdy about food and making people hungry. In her free time, she attempts to play with her anti-social cat and fantasizes about all things sweet.

5 comments in this post SHOW

5 responses to “Food Hack: Wooden Spoon’s Crab Pancit”

  1. Anj says:

    Is there a trick to frying the noodles? I tried this earlier and there were a lot of uncooked noodles left in the middle huhu

    • Bernice Escobar says:

      Hi Anj, try frying the noodles in at least an inch of oil and don’t hesitate to gently press on the noodles while frying to cook it through. Freshly fried noodles are relatively pliable and won’t break if you do. Hope this helps!

    • Victoria says:

      Maybe you’d need a very wide pan to evenly distribute the noodles.

    • Bernice Escobar says:

      Hi Anj, we’re sorry to hear that. See our tips below for frying noodles.

      – Try loosening the vermicelli noodles before frying
      – Fry in a higher oil level, about half an inch to an inch of oil will do.
      – Gently press on the vermicelli noodles. Don’t worry about breaking the noodles, they’re more pliable when hot.
      – Use a wide pan for even cooking

      Hope this helps! 🙂 Let us know how your next attempt goes, we’d love to hear more from you.

  2. Mike De Guzman says:

    hi. are you sure it’s just 1 tbsp of cream? in the photo and in the video, it doesn’t look like a tablespoon of cream. more like 1/4 or 1/2 cup.

Leave a Reply

Your email address will not be published. Required fields are marked *

Keep on