Nước Chấm Crab Cake Recipe

We enjoy how crab cakes make a fantastic appetizer or main meal for any occasion. Blue Sky Eating's Catherine Brookes created a fantastic recipe for nước chấm crab cakes, elevating the standard version. 

Ingredient

– 7 ounces lump crab meat – 1 mild chili pepper, roughly chopped – 1 garlic clove, roughly chopped – 1-inch chunk of ginger, peeled and roughly chopped – 4 green onions, roughly chopped – 2 cups breadcrumb – 1 egg – ½ cup fresh cilantro – 1 tablespoon soy sauce – 2 teaspoons fish sauce – 1 lime, juiced – Salt and pepper to taste – ¼ cup cornflour – ¼ cup vegetable oil

Direction

Blitz all ingredients except cornflour and vegetable oil in a food processor until completely blended.

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Without a food processor, finely chop and mash everything except cornflour and vegetable oil using a potato masher.

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Use your hands to form the dough into 6 to 8 patties. Add some cornflour to the top of each crab cake.

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In a big pan, heat the oil. Then, cook the cakes for 4 minutes on each side over medium-low heat. 

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 You can serve it with fresh lime wedges, chopped cilantro, and any dipping sauce you like.

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also see

also see

Classic (For A Reason) Deviled Eggs Recipe