450 g Mixed white and brown crab meat
2 small shallots, finely minced
1 clove Garlic, finely minced
1 tablespoon Chopped coriander leaves
1 tablespoon Vietnamese fish sauce
1/2 teaspoon Pepper
1/2 Egg, beaten
1 Breadcrumbs (from 1 bread) - optional
1/2 cup Vegetable oil, for frying
1 sprig Chinese chive flowers, for garnishing

Serving :
salad plate
Nuoc cham sauce

Put the crab meat, shallots, garlic, coriander, fish sauce, pepper and egg into a bowl.
Mix together, then form into 12-16 cakes. If the crab meat was frozen and the mixture is too sloppy, add some breadcrumbs to stiffen the mixture a little. Place the cakes on a plate and chill in the refrigerator for about 1 hour to firm up. Heat the oil in a large frying pan and add the crab cakes. Cook without moving them for 2-3 minutes, until brown and crusty underneath. Turn them over carefully and cook for another 2 -3 minutes, then remove and drain on the kitchen paper. Serve the crab cakes garnished with Chinese chives flowers and with the salad and nuoc cham dipping sauce.