Crab Cake Banh Mi Sandwich
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces crab meat
- Salt and pepper
- 1tablespoon cornstarch
- 2tablespoons chopped scallions
- ½cup mayonnaise, preferably homemade
- ¾cup fresh soft bread crumbs
- 2tablespoons lime juice
- 1teaspoon grated ginger
- 1teaspoon fish sauce
- 1teaspoon brown sugar
- 1medium carrot, cut into 4-inch julienne strips
- 1small cucumber, cut into 4-inch julienne strips
- Vegetable oil, for frying
- 2sandwich rolls or 1 small baguette, cut in 8-inch lengths, warmed until crust is crisp
- A few lettuce leaves
- Sliced jalapeño peppers
- A few cilantro sprigs
- A few basil sprigs
- A few mint sprigs
Nutritional analysis per serving (10 servings)
257 calories; 22 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 8 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 6 grams protein; 322 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place crab meat in a small bowl and season lightly with salt and pepper. Add cornstarch, scallions and 2 tablespoons mayonnaise and mix thoroughly with a fork. Form mixture into 4 balls of equal size. Roll balls in bread crumbs, and flatten into cakes about ½-inch thick. Pat more crumbs onto the surfaces of each cake, transfer cakes to a plate and refrigerate until ready to cook.
- Step 2
In a small bowl, whisk together lime juice, ginger, fish sauce and brown sugar. Add carrots and cucumbers and toss to coast. Set aside for 5 minutes to pickle slightly.
- Step 3
Set a small skillet over medium heat and add oil to a ¼-inch depth. When oil is hot, carefully add crab cakes, using a spatula. Cook for 1 to 2 minutes on each side, until nicely browned and crisped. Remove and blot on paper towels.
- Step 4
Split the sandwich rolls lengthwise and coat interior surfaces with remaining mayonnaise. Lay lettuce leaves on one side of each sandwich and top each with 2 hot crab cakes and the pickled vegetables. Sprinkle with jalapeño slices and cilantro, basil and mint sprigs. Serve sandwiches immediately.
Private Notes
Comments
I love sandwiches, especially classic banh mie, but this sounds good enough to serve without the bread.
With mint, basil and all soft leafy herbs, you can eat the leaves and stems-they are tender and have as muvh flavor as the leaves..try it!
The first Banh Mi I had in San Francisco were made with thinly sliced ham and head cheese. The warm Vietnamese style baguette was spread with imported canned French butter and a country style pate. Then the luncheon meat, pickled daikon, and carrots were added along with some fresh cilantro and sliced jalapeno. Black pepper and a couple of shakes of Maggi sauce topped it off. They cost about $2.50 and accompanied by a glass of iced Vietnamese coffee created a match made in heaven.
This is glorious. It’s such a simple but brilliant idea. Flavors hit. It’s well balanced. The quick pickle on the carrot and cucumber add just the right zing, plus great texture. The herbs provide freshness. This one’s a total banger.
This was good we enjoyed but the cakes fell apart while frying
Crab cakes came out great. I don't think it needs to be in a sandwich, was better on it's own. Bread became too distracting.