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.
Serves 2
Total Time
40 Minutes
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
Step 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.

Step 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.

Step 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.

Step 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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