450 g Mixed white and brown crab meat
2 small shallots, finely minced
1 clove Garlic, finely minced
1 tablespoon Chopped coriander leaves
1 tablespoon Vietnamese fish sauce
1/2 teaspoon Pepper
1/2 Egg, beaten
1 Breadcrumbs (from 1 bread) – optional
1/2 cup Vegetable oil, for frying
1 sprig Chinese chive flowers, for garnishing

Serving :
salad plate
Nuoc cham sauce

Put the crab meat, shallots, garlic, coriander, fish sauce, pepper and egg into a bowl.
Mix together, then form into 12-16 cakes. If the crab meat was frozen and the mixture is too sloppy, add some breadcrumbs to stiffen the mixture a little. Place the cakes on a plate and chill in the refrigerator for about 1 hour to firm up. Heat the oil in a large frying pan and add the crab cakes. Cook without moving them for 2-3 minutes, until brown and crusty underneath. Turn them over carefully and cook for another 2 -3 minutes, then remove and drain on the kitchen paper. Serve the crab cakes garnished with Chinese chives flowers and with the salad and nuoc cham dipping sauce.

How visitors found this page:

• Vietnamese egg cake recipe
• vietnamese crab cakes
• vietnamese crab cake
• vietnamese crab cake recipe
• vietnamese crab patty
• vietnamese egg patty
• vietnamese egg cakes recipe
• 　VIETNAMESE CRAB MEAT CAKE
• recipe for vietnamese crabcakes
• whats in a vietnamese egg cake

Be Sociable, Share!

•