Nước Chấm Crab Cake Recipe

3 Min Read


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


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.

Form the mixture into small patties, about 2-3 inches in diameter.

Place the crab cakes on a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes to firm up.

Cook the crab cakes:

Heat vegetable oil in a large skillet over medium heat.

Once the oil is hot, carefully place the crab cakes in the skillet, making sure not to overcrowd the pan. Cook in batches if necessary.

Fry the crab cakes for 3-4 minutes on each side, or until golden brown and crispy.

Transfer the cooked crab cakes to a plate lined with paper towels to drain any excess oil.


Arrange the crab cakes on a serving platter.

Garnish with lime wedges, fresh cilantro leaves, and sliced green onions.

Serve the Nước Chấm dipping sauce on the side.

Enjoy your Nước Chấm Crab Cakes!

This recipe serves about 4 people as an appetizer or 2-3 people as a main dish. Adjust the ingredients accordingly for larger or smaller portions.

Share This Article
Leave a comment