Vietnamese Crab Cakes

  1.   Created from a Chef-Viet post

      Hi Folks:

    This is a derivative from the ever popular Vietnamese "Nem Cua Bể" of a Seaport City (Hai-Phong) in North Vietnam.  Typically, the Vietnamese would use rice paper skin to wrap them up in a square fashion but in the US I've tried the filo skins, which turned out just fine.

    Ingredients:

    - 1.5 lbs Dungeness crab meat

    - 1 lb ground pork

    - 1 small bundle bean threads (soaked and diced about 1" long)

    - 1 cup julianed "wood ears" (black fungus)

    - 2 tbsp fishsauce

    - 1 tsp ground pepper

    - 2 egg whites (for binding agents)

    - Filo skins

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    Basic Ingredients

    Instructions:

    * First, we mix the ground porks and other ingredients for them to combine except the crab meats & egg whites.  Add in the crabmeats combine loosely then egg white at last.   They should combine to become a sticky paste for stuffing.

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    Crab paste, ready for stuffing

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    Buttering the filo skin

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    With crab stuffing

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    Fold up per triangular shape

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    Pile up for the oven

    * We buttered the filo skin, fold into a width about 2", place about a spoonful of the stuffing, then fold it according the triangular zoloft shape.  Repeat the process until we're done with all the stuffing.

    * Place filo crab cakes on a baking sheet, bake in preheated oven @ 350F; it'd be done (golden crispy) after about 30 minutes.  This version of Vietnamese crab cakes could be paired with hot & sour sauce luxury hotels (readily avaible to be sold @ many Asian Grocers).

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    One serving essay help!

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  1. cinnamon-uk
    this is an excellent idea, i am vietnamese and i have never thought of using Filo pastry instead of rice paper. well done
  2. cinnamon-uk
    this is an excellent idea, i am vietnamese and i have never thought of using Filo pastry instead of rice paper. well done