Tuesday, November 15

Vietnamese Crab Patties

Vietnamese crab patties are a great starter to any meal. I actually like to serve these with a traditional asain style BBQ. I love the combination of an asain style surf and turf.

I use canned crab meat. I know it sounds odd but the texture works great here. Also, I can keep a can or 2 in the pantry and never have to worry about bad seafood.

Makes 6 patties
Full time: 40 minutes

You will need:
2 can (6-8oz) crab meat
1 large egg
1/2 to 1 cup vegetable oil, cooking
1 cup unseasoned bread crumbs, or crushed crackers
3 tbsp mayonnaise
1 tbsp lemon juice
1 tbsp butter, melted
1/2 tbsp dried parsley
1 tsp ground mustard
1-2 tsp Old Bay seasoning, to taste

Let us begin:

In a large bowl combine all ingredients from mayonnaise down-start with 1 tsp Old Bay.  Mix well to evenly spread spices

Mix in egg


Gently fold in bread crumbs and crab meat, making sure to fold not stir


Give a quick taste, use remaining Old Bay if need be

Shape into patties and place on floured wax paper.


Let set for 15 minutes


While these set, get a sauté pan with high sides heated over medium high heat

Carefully add in oil, you only want the oil to cover the bottom by approx 1/4" depth. Get oil heated

Carefully place pattie in hot oil and cook 5-8 minutes until golden brown. Two at a time works perfect


Flip over and repeat on other side

Remove to wire rack and let stand 5 minutes.