Crab Dumplings with Pho

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.