Vietnamese crab cakes

Nutrition Facts

Amount Per Serving

Calories 513 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Cholesterol 235mg78%

Sodium 2708mg118%

Potassium 785mg22%

Carbohydrates 63g21%

Fiber 8g33%

Sugar 15g17%

Protein 44g88%

Vitamin A 1286IU26%

Vitamin C 106mg128%

Calcium 151mg15%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

They’re crab cakes made with tinned crab meat.

Cook Time30

Course: Main Course

Cuisine: Vietnamese

Servings:

Calories: 513kcal

340 g lump crab meat drained
2.5 cm 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
15 g dill finely chopped
1 tsp ground turmeric
2 shallots finely chopped
10 tbsp dried breadcrumbs
2 eggs beaten
1 tbsp flavourless oil (such as sunflower)

To make the crab cakes, mix the crab, ginger, chilli, garlic, dill, turmeric, shallots, four tablespoons 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.
To make the dressing, mix all the ingredients with two tablespoons of water, check the balance of sour, sweet and salty and adjust accordingly.
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 four minutes per side until golden.
Serve alongside the dressing, for drizzling or dunking.
Top tip: Try nestling a crab cake in a lettuce leaf with some finely sliced cucumber, then drizzle with the dressing.