Crab Cake Banh Mi Sandwich

By David Tanis

Published April 17, 2018

  • Karsten Moran for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
4(288)
Comments
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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?

Featured in: Riffing On One of the World’s Great Sandwiches

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Ingredients

Yield:2 sandwiches

  • 8 ounces crab meat

  • Salt and pepper

  • 1 tablespoon cornstarch

  • 2 tablespoons chopped scallions

  • ½ cup mayonnaise, preferably homemade

  • ¾ cup fresh soft bread crumbs

  • 2 tablespoons lime juice

  • 1 teaspoon grated ginger

  • 1 teaspoon fish sauce

  • 1 teaspoon brown sugar

  • 1 medium carrot, cut into 4-inch julienne strips

  • 1 small cucumber, cut into 4-inch julienne strips

  • Vegetable oil, for frying

  • 2 sandwich 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

Ingredient Substitution Guide
Nutritional analysis per serving

13 grams carbs; 33 milligrams cholesterol; 321 calories; 14 grams monosaturated fat; 10 grams polyunsaturated fat; 3 grams saturated fat; 27 grams fat; 1 gram fiber; 402 milligrams sodium; 7 grams protein; 2 grams sugar

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Ratings

4 out of 5
288 user ratings
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Comments

PF

I love sandwiches, especially classic banh mie, but this sounds good enough to serve without the bread.

Mar Freeman

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!

Pete Roddy

Nope. I catch crab for a living.

Paul

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.

mikesell003

This was good we enjoyed but the cakes fell apart while frying

Owl

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.

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