CRAB CAKE BANH MI SANDWICH
Classic banh mi, one of the most delectable sandwiches known to humankind, is built in a crisp baguette spread with mayonnaise, and contains pâté, ham and roasted pork, along with strips of pickled vegetables, cilantro and hot chiles. But there are countless variations on this Vietnamese staple. Some are filled with chicken, others with beef, and a Louisiana po' boy-style banh mi contains fried oysters. Miniature crab cakes are another option - what's not to like?
Provided by David Tanis
Categories dinner, lunch, sandwiches, seafood, main course
Time 30m
Yield 2 sandwiches
Number Of Ingredients 19
Steps:
- 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 1/2-inch thick. Pat more crumbs onto the surfaces of each cake, transfer cakes to a plate and refrigerate until ready to cook.
- 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.
- Set a small skillet over medium heat and add oil to a 1/4-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.
- 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.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 19 grams, Carbohydrate 11 grams, Fat 22 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 2 grams, Sodium 325 milligrams, Sugar 1 gram, TransFat 0 grams
BANH-MI STYLE VIETNAMESE BAGUETTE
These are by far the best sandwiches to serve your guests and yourself! The ingredients are fresh, delicious, popular and fills your mouth with marinated joy. You can usually find the high-caloric sandwich (variety of meat on mayonnaise) in your local Vietnamese baguette shop but here is a hearty Vegetarian version (if you do not use fish sauce) using portabello mushrooms.
Provided by Always The Hostess
Categories World Cuisine Recipes Asian Vietnamese
Time 45m
Yield 2
Number Of Ingredients 21
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Place the mushrooms on a baking sheet. Drizzle with a little olive oil and season with salt and pepper. Roast in the preheated oven for about 25 minutes. Cool slightly, then slice into strips.
- While the mushrooms are roasting, bring a saucepan of water to a boil. Plunge the carrot and radish sticks into the boiling water and after a few seconds, remove them and plunge them into a bowl of ice water to stop the cooking. In a separate bowl, stir together the rice vinegar, 1/2 cup of lime juice and 1/2 cup cold water. Transfer the carrot and radish to the vinegar and lime marinade and let them soak for at least 15 minutes, longer if it's convenient.
- In a small bowl, stir together the remaining lime juice, soy sauce, fish sauce, sesame oil, canola oil, 1/3 cup sugar and 1/3 cup water. This is the sandwich sauce.
- To assemble sandwiches, sprinkle a little of the sandwich sauce onto each half of the French loaves. Place the roasted mushrooms onto the bottom half of each roll and sprinkle with a little more sauce. Top with a few slices of jalapeno, a few sticks of carrot and radish (minus the marinade), cucumber, basil and cilantro. Close with the tops of the bread and serve.
Nutrition Facts : Calories 760.3 calories, Carbohydrate 128.4 g, Fat 22.8 g, Fiber 9.6 g, Protein 19.5 g, SaturatedFat 2.6 g, Sodium 1282.3 mg, Sugar 48.1 g
BANH MI
A Vietnamese sandwich, made with chicken and full of pickled vegetables. My husband works around a lot of Vietnamese restaurants, and I was making him bring me home these tasty sandwiches. Finally I attempted to make one, and found that my recipe was even better than the restaurants, mainly because I used chicken breast and fresher ingredients. I also love the pickled vegetables, so I made sure there was plenty of those.
Provided by metzstar
Categories World Cuisine Recipes Asian
Time 50m
Yield 2
Number Of Ingredients 15
Steps:
- Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.
- Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.
- While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.
- Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.
- Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.
- To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.
Nutrition Facts : Calories 657.2 calories, Carbohydrate 85.2 g, Cholesterol 42.8 mg, Fat 25.2 g, Fiber 3.7 g, Protein 24 g, SaturatedFat 4.2 g, Sodium 990 mg, Sugar 30 g
CRAB CAKE SANDWICHES
"While it's in the oven, I prepare Crab Cake Sandwiches." Yvonne continues. She originally created the golden cakes to use up some leftover crab, but you can make them anytime by simply using convenient canned crab. "Alan loves them," she notes. "I've served them to family and friends, and they always ask for the recipe. "I've also used the crab mixture to stuff mushroom caps and bake them as an appetizer."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the crab, crushed crackers, onion and green pepper. In a small bowl, combine the mayonnaise, egg, salt, mustard, Worcestershire sauce, lemon juice and garlic powder. Stir into crab mixture until blended. Shape into six 3-in. patties; coat with flour. , In a large skillet, fry patties in oil for 5 minutes on each side or until browned. Serve on rolls with lettuce, tomato and onion if desired.
Nutrition Facts : Calories 430 calories, Fat 22g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 931mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.
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CRAB CAKE BANH MI RECIPE - VIET WORLD KITCHEN
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5/5 (1)Estimated Reading Time 5 minsServings 2
- Use a bread knife to cut the bread in half lengthwise, leaving a hinge on one side. Use your fingers to remove Rub and crumble the bread into a bowl to make sure they are in small, crumbly bits. Aim for ½ cup (16 to 20 g)of fresh bread crumbs.
- Add the cilantro, pepper, crab fat, fish sauce, and crab. Gently stir and fold to combine. Taste and add pinches of salt, if you like. Break the egg into the mixture. Poke the yolk then stir and fold into the mixture. Expect the crab to fall apart. Divide the crab cake mixture into 4 portions then shape them into ½ to ¾ inch thick cakes, each about 3 inches wide. Place on a wax or parchment paper-lined plate or baking dish. Cover and refrigerate for 1 hour or up to 24 hours. The longer the better to get the cakes to firm up.
- Put half of the panko (or flour) on a plate. Use a turner-style spatula to transfer each chilled crab cake onto the panko. Sprinkle the remaining panko (or flour) on top. Pat the coating onto each crab cake.
- Heat the oil in a large skillet over medium heat. When shimmering, pick up each crab cake, dredging it in extra coating, as needed, then gently place in the skillet. Increase the heat slightly, then pan-fry for 3 to 4 minutes per side, or until crispy and browned. Transfer to a wire rack to cool for a few minutes then assemble your sandwich.
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