Ingredients:
For the crab cakes:
- 1 pound lump crabmeat, drained
- 1/3 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 2 tablespoons chopped fresh cilantro
- 2 green onions, finely chopped
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon grated ginger
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons vegetable oil, for frying
For the Nước Chấm dipping sauce:
- 1/4 cup fish sauce
- 1/4 cup water
- 2 tablespoons lime juice
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 2 cloves garlic, minced
- 1 Thai chili, minced (optional)
For serving:
- Lime wedges
- Fresh cilantro leaves
- Sliced green onions
Instructions:
Make the Nước Chấm dipping sauce:
In a small bowl, combine fish sauce, water, lime juice, rice vinegar, and sugar. Stir until the sugar dissolves.
Add minced garlic and Thai chili (if using). Adjust seasoning to taste. Set aside.
Prepare the crab cakes:
In a large mixing bowl, combine lump crabmeat, breadcrumbs, mayonnaise, egg, chopped cilantro, chopped green onions, fish sauce, lime juice, grated ginger, garlic powder, salt, and pepper. Mix until well combined.