Crab Dumplings with Pho

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Crab Dumplings with Pho
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25 min.
ready in 1 hr 31 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie465 kcal(22 %)
Protein24.17 g(25 %)
Fat22.62 g(20 %)
Carbohydrates42.93 g(29 %)
Sugar added0 g(0 %)
Roughage6.56 g(22 %)
Vitamin A1,729.67 mg(216,209 %)
Vitamin D0.35 μg(2 %)
Vitamin E6.15 mg(51 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.5 mg(45 %)
Niacin8.35 mg(70 %)
Vitamin B₆0.49 mg(35 %)
Folate403.68 μg(135 %)
Pantothenic acid0.91 mg(15 %)
Biotin0.96 μg(2 %)
Vitamin B₁₂2.52 μg(84 %)
Vitamin C61.75 mg(65 %)
Potassium1,276 mg(32 %)
Calcium303.6 mg(30 %)
Magnesium179.95 mg(60 %)
Iron7.05 mg(47 %)
Iodine13.8 μg(7 %)
Zinc3.99 mg(50 %)
Saturated fatty acids5.26 g
Cholesterol108.68 mg


For Crab Dumplings
3 cups fresh, lump Crabmeat
½ cup dried breadcrumbs
1 fresh egg
¼ cup Mayonnaise
2 tablespoons Dijon mustard
1 tablespoon fresh parsley (finely chopped)
1 tablespoon Worcestershire sauce
4 scallions (finely chopped)
1 teaspoon fresh lemon juice
1 teaspoon Old Bay seasoning
kosher salt (to taste)
freshly ground peppers (to taste)
2 tablespoons butter
2 tablespoons Oil
For Noodle Soup
16 ounces Rice noodles (cooked)
2 tablespoons olive oil
2 inches freshly grated ginger (thinly sliced)
4 scallions (chopped into 1 inch pieces)
1 stick Lemongrass (outer leaves removed and cut into one-inch strips)
1 tablespoon Thai Fish sauce
2 teaspoons garlic-chili sauce
1 teaspoon soy sauce
4 cups chicken stock
3 cups Wild mushroom (sliced)
½ cup fresh Basil
½ cup fresh mint
salt (to taste)
peppers (to taste)
3 cups fresh Spinach (chopped roughly)
½ cup fresh cilantro
fresh Dill (for garnish)
How healthy are the main ingredients?
CrabmeateggMayonnaiseparsleysaltolive oil
Product recommendation
The amount of bread crumbs you add will depend on the crabmeat's juiciness. Start with 1/2 cup. If the crab cakes don't bind at this point, then add more bread crumbs, 1 tablespoon at a time. Arrange on baking sheet lined with parchment pepper; cover with plastic wrap and chill at least 30 minutes. (Can refrigerate up to 24 hours. )

Preparation steps

For Crab Balls:
Place crabmeat in a bowl; gently pick through the crabmeat to remove any shells, do not separate lumps of meat.
Sprinkle bread crumbs over crabmeat, and gently fold until just mixed. Set aside. In a separate bowl, add the egg and mayonnaise, stirring until well blended and smooth. Add mustard; stirring to incorporate. Add parsley, Worcestershire sauce, scallions, lemon juice, and seasonings: mixing well. Carefully fold egg mixture into crabmeat using a rubber spatula, until mixtures just cling together.
Using clean hands, shape crabmeat mixture into eight round balls. (See Tip)
Heat butter and oil in large, nonstick skillet over medium-high heat until mixture is hot but not smoking. Gently lay crab balls in skillet; pan-fry until outsides are crisp and browned, about 3 to 5 minutes per side. Drain the crab cakes briefly on paper towels. Serve hot in soup.
For Noodle Soup:
Cook rice noodles per package instructions. Do not overcook. Set aside.
In a large wok, sauce pan or Dutch oven, heat olive oil over medium heat. Cook ginger, green onions, lemongrass for 4 minutes. Lower heat to simmer and add remaining ingredients, except the spinach and cilantro leaves, simmer for for 10-12 minutes.
Add spinach and cilantro and cook for 3 minutes. Add cooked noodles and warm through. Serve in bowls with crab balls and garnish with fresh dill.