Vietnamese Crab Cakes with Mango Chutney




Vietnamese Crab Cakes with Mango Chutney

Recipe only

I remember being in Saigon as the locals still  call it and having a few different crab dishes, but I still like the comfort food like this dish. Easy to make when you don't have too much time and simply delicious. This is a great lazy Friday night recipe. Make sure to buy fresh herb when needed and not substituting with dried, expensive herbs in a glass jar. It is also best to use fresh crab meat. This dish can be made ahead of time and kept in the fridge overnight. Thanks for liking the history of Asian food.


INGREDIENTS

MANGO CHUTNEY

1/2 cup palm sugar
1 firm, ripe mango, diced
1/4 cup rice wine vinegar
2 tablespoons fresh lime juice
pinch of sea salt

CRAB CAKES

1/2 cup mayonnaise
1 large egg
2 tablespoons fish sauce
1 tablespoon fresh, peeled ginger, very chopped (minced)
1 tablespoon fresh coriander leaf, finely chopped
1 teaspoon sesame oil, toasted. ( remember sesame oil is very strong)
1 long red chili, seeded and finely chopped
1/2 teaspoon sea salt
1 lime rind only, very finely grated
1/4 cup fresh spring onions, finely copped 
500 g fresh crab meat
1 1/2 panko bread crumbs (Japanese bread crumbs)
6 tablespoons vegetable oil
60 g unsalted butter


METHOD

MANGO CHUTNEY

1. Heat a saucepan over medium, Add palm sugar and cook without stirring, so the sugar cooks evenly for about 5 minutes and caramelizes, this very important, do not stir the sugar.

2. Remove the saucepan from the heat and stir in the diced fresh mango. The caramel will stiffen, then add the rice vinegar and fresh lime juice. Return to the heat over medium and now you can stir constantly for about 5 minutes, or until the mango is translucent and the caramel is dissolved and syrupy. Let cool.

CRAB CAKES

1. In a glass bowl, whisk the mayonnaise, egg, fish sauce, ginger, coriander, sesame oil, chili, salt, and the fresh grated lime rind together, then whisk in the spring onions. Add the crab meat and stir to coat well. Don't mix to a paste, leave some nice chunky texture. Mix in the panko bread crumbs gently and put in the fridge for at least 30 minutes.

2. Make the cakes to about 2 cm thickness with your fingers and shape well.

3. Heat a pan to medium-low and add 3 tablespoons of oil and 2 tablespoons of butter.

4. Work in batches, so the temperature does not drop and cook the crab cakes for about 2-3 minutes each side, or until crisp and golden brown

5. Keep warm in a low oven, when the batches are cook serve with the mango chutney

Location: South East Asia

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