Crab Dumplings with Pho
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 31 min.
Ready in
Ingredients
for
6
- For Crab Dumplings
- 3 cups fresh, lump Crabmeat
- ½ cup dried breadcrumbs
- 1 fresh egg
- ¼ cup Mayonnaise
- 2 Tbsps Dijon mustard
- 1 Tbsp fresh parsley (finely chopped)
- 1 Tbsp Worcestershire sauce
- 4 scallions (finely chopped)
- 1 tsp fresh lemon juice
- 1 tsp Old Bay seasoning
- kosher salt (to taste)
- freshly ground peppers (to taste)
- 2 Tbsps butter
- 2 Tbsps Oil
- For Noodle Soup
- 16 ozs Rice noodles (cooked)
- 2 Tbsps 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 Tbsp Thai Fish sauce
- 2 tsps garlic-chili sauce
- 1 tsp 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)
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
1.
For Crab Balls:
2.
Place crabmeat in a bowl; gently pick through the crabmeat to remove any shells, do not separate lumps of meat.
3.
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.
4.
Using clean hands, shape crabmeat mixture into eight round balls. (See Tip)
5.
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.
6.
For Noodle Soup:
7.
Cook rice noodles per package instructions. Do not overcook. Set aside.
8.
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.
9.
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.
