Crab Cakes Recipe (Cha Cua)

                                                 Crab Cakes Recipe
                                                         Cha Cua)


450 g Mixed white and brown crab meat

2 Small shallots, finely minced

1 clove Garlic, finely minced

1 tablespoon Chopped coriander leaves

1/2 teaspoon Pepper

1/2 Egg, beaten

1 Breadcrumbs (from 1 bread) - optional

1/2 cup Vegetable oil, for frying

1 spring Chinese chive flowers, for garnishing

Serving :

Salad plate

Nuoc cham sauce

Cooking Procedure:


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.

Makes 12-16 

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