Vietnamese Crab Cakes |
These crisp, crab cakes are inspired by a traditional Vietnamese dish, where fish is marinated in lots of turmeric, ginger and garlic, before being pan-fried and served with a classic Nuóc cham dressing.
Favourites 27
Total Time: 40 Minutes
Serves 2


For the crab cakes:
  • 2 x170g tins of lump crab meat, drained
  • 2.5cm piece of fresh ginger, peeled and grated (about 1 and 1/2 tablespoons when grated)
  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove, finely chopped
  • 15g of dill, finely chopped
  • 1 tsp of ground turmeric
  • 2 shallots, finely chopped
  • 10 tbsp of dried breadcrumbs
  • 2 eggs, beaten
  • 1 tbsp of flavourless oil (such as sunflower)
For the dressing:
  • 4 tsp of fish sauce
  • Juice of 1 lime
  • 4 tsp of soft brown sugar
  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove, finely chopped


  1. To make the crab cakes, mix the crab, ginger, chilli, garlic, dill, turmeric, shallots, 4 tbsp of the breadcrumbs and half the beaten eggs in a bowl. Shape into eight patties and stick in the fridge to firm up for at least 20 minutes.
  2. To make the dressing, mix all the ingredients with 2 tbsp of water, check the balance of sour, sweet and salty and adjust accordingly.
  3. Just before frying, dip each cake in the remaining beaten egg and then into the remaining breadcrumbs to coat. Heat the oil in a large frying pan over a medium heat and fry the cakes for 4 minutes per side until golden.
  4. Serve alongside the dressing, for drizzling or dunking.

TIP: Try nestling a crab cake in a lettuce leaf with some finely sliced cucumber, then drizzle with the dressing.

Take One Tin by Lola Milne is published by Kyle Books, £14.99

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