Vietnamese Recipes & Cuisines (Appetizers)

Crab Cakes Recipe

(Cha Cua)

Ingredients : Makes 12-16

450 g


1 clove

1 tablespoon

1 tablespoon

1/2 teaspoon



1/2 cup

1 sprig


Serving :

Salad plate

Nuoc cham sauce

Mixed white and brown crab meat

Small shallots, finely minced

Garlic, finely minced

Chopped coriander leaves

Vietnamese fish sauce


Egg, beaten

Breadcrumbs (from 1 bread) - optional

Vegetable oil, for frying

Chinese chive flowers, for garnishing

Method :
  • 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.

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