ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Recipes › Vietnamese Crab Cakes!
New Posts  All Forums:Forum Nav:

Vietnamese Crab Cakes!

post #1 of 11
Thread Starter 

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

 

basic ingredients

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.

 

IMG_1590-1.jpg

Crab paste, ready for stuffing

 

 

IMG_1532-1.jpg

Buttering the filo skin

 

IMG_1594.jpg

With crab stuffing

 

IMG_1595-1.jpg

Fold up per triangular shape

 

IMG_1596-1.jpg

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 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 (readily avaible to be sold @ many Asian Grocers).

IMG_1597.jpg

One serving!

post #2 of 11

That looks good! Can we have a replacement if there will be no filo skin? 

post #3 of 11

    Ahhhh...Chef-Viet, you are opening another avenue of cooking for me.  Only recently have I been experiencing some good Vietnamese cooking (up in Chicago), and I'm enjoying eating all the wonderful flavors.  I have, occasional, made pho.  But now...I do believe I'll start delving a little deeper. licklips.gif

 

 

    Thank you!

  dan

post #4 of 11
Thread Starter 

HomeMadeCook:

 

Most Vietnamese would use rice paper which is readily available in any Asian grocers; I've also found that Lumpia skin would work just as good; however, these types of wrappers would need to be deep fried.   Rice paper when use as skin for deep frying, it tends to be a bit sticky; however if we soak it with a solution as follows:

 

- 1 cup of lukewarm H2O

- 1/4 cup of vinegar

- 2 tbsp sugar

- 2 tbsp all purpose flour

- 1 tsp baking soda

 

after we stuff & roll the crab-stuffing, we would deep fry the rolls @ 375F for couple minutes then store them in the freezer and refry them whenever we need to (for additional 4-5 minutes); otherwise, for immediate consumption, we could just fry them for 5-6 minutes, it would be ready to serve.

 

---------------------------------------------------------------------------------------------------------------------------------------------

 

Hi Dan:

 

Gradually, I will post few of the Vietnamese dishes here, which we all could prepare fairly easisly since it's been "tested" already. 

 

God bless!

post #5 of 11

Lovely recipe Chef-Viet. I hear the Vietnamese kitchen is so delicious. Isn't this a fusion recipe with Western elements, or is it kept more or less original? I'm just asking because I find the pork/crab mixture a little extravagant. But, you should know I'm a complete ignorant as far as Asian food is concerned.

I usually make crabcakes mixing crab, breadcrumbs, whole egg and herbs/spices. I love the idea of wrapping it in filo, I guess a Greek or Turkish variation on Asian cuisine. Lovely!

post #6 of 11

Pork is often used in Asia to pad out a more costly seafood. Also helps it bind and hold together. Chinese do this for many of their shrimp dumplings like shu mai, or har gow.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #7 of 11
Thread Starter 

Hi Chris:

 

Of course, there was no Dungeness crabs in Vietnam but they do use their local ocean crabs for this recipe.  In the US, I add a twist of Greek's filo; nevertheless ordinary rice paper for the cover would serve just fine; I still use basic ingredients for the crab-stuffing.  This version is served as an appetizer; in Vietnam it would serve as the main course.

 

IMG_1539.jpg

Traditional version & adaptive version of Vietnamese crab cakes

IMG_1538.jpg

Crab cakes would often accompany with these version of grilled pork and patties

 

IMG_1542.jpg

The main course would be something like this...  :)

post #8 of 11

however, these types of wrappers would need to be deep fried. 

 

ChefViet could you expand on this a little.

 

I use rice paper for spring rolls. But any time I've tried to deep fry them it doesn't work. The rice paper generall falls apart, or doesn't brown up, or something. I like the idea of the delicacy of the rice paper vs. the heaviness of egg roll skins, but just can't make it happen.

 

Any suggestions?

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
post #9 of 11
Thread Starter 
Quote:
Originally Posted by KYHeirloomer View Post

however, these types of wrappers would need to be deep fried. 

 

ChefViet could you expand on this a little.

 

I use rice paper for spring rolls. But any time I've tried to deep fry them it doesn't work. The rice paper generall falls apart, or doesn't brown up, or something. I like the idea of the delicacy of the rice paper vs. the heaviness of egg roll skins, but just can't make it happen.

 

Any suggestions?

 

Yes, it's a common program issue for the lack of elasticity of using ricepaper for deep frying purpose.   We have several solutions  for it:

 

* We could use these mixed water with vinegar as follows:

 

- 1 cup of lukewarm H2O

- 1/4 cup of vinegar

- 2 tbsp sugar

- 2 tbsp all purpose flour

- 1 tsp baking soda

 

* Remember to wet only one side of the skin roll, it should be soft enough and ready for roll up within minutes.

 

Second solution:

 

* We use larger beer (could add in a spraying botter) to spray on one side of the rice paper for it to soften up for rolling purpose.  We could use both tricks and comparing which one would provide better consistency for crispiness and better golden color for presentation purpose.



 

post #10 of 11

Thanks. I'll try both of those, next time, and see what happens.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
post #11 of 11

What if you took one of the larger rice paper sheets, hydrated it, then brushed with oil, then filled and rolled. It won't seal or stick together well because of the oil, but once you bake it, it should crisp and adhere like the phyllo.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Recipes › Vietnamese Crab Cakes!