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450 g
2
1
clove
1
tablespoon
1
tablespoon
1/2 teaspoon
1/2
1
1/2 cup
1
sprig
Serving :
Salad plate
Nuoc cham sauce
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Mixed white and brown crab meat
Small shallots, finely minced
Garlic, finely minced
Chopped coriander leaves
Vietnamese fish sauce
Pepper
Egg, beaten
Breadcrumbs (from 1 bread) - optional
Vegetable oil, for frying
Chinese chive flowers, for garnishing
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Method :
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Put the crab meat, shallots, garlic,
coriander, fish sauce, pepper and egg into a bowl.
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Mix together, then form into 12-16 cakes.
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If the crab meat was frozen and the
mixture is too sloppy, add some breadcrumbs to stiffen the mixture a
little.
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Place the cakes on a plate and chill in
the refrigerator for about 1 hour to firm up.
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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.
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Turn them over carefully and cook for
another 2 -3 minutes, then remove and drain on the kitchen paper.
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Serve the crab cakes garnished with
Chinese chives flowers and with the salad and nuoc cham dipping sauce.
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