Vietnamese Crab Cakes
Created from a Chef-Viet post
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.
- 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
* 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.
Crab paste, ready for stuffing
Buttering the filo skin
With crab stuffing
Fold up per triangular shape
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).
One serving essay help!