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Recipe for Steamed Crab and Egg Meatloaf (Chả Cua Trứng Hấp)

Steamed Crab and Egg Meatloaf (Chả Cua Trứng Hấp) is a savoury Vietnamese dish featuring a delicate blend of ground pork, crab meat, eggs, wood ear mushrooms, and vermicelli, all steamed to perfection. Topped with a vibrant egg yolk layer, this tender meatloaf pairs beautifully with steamed rice and a side of soy sauce for dipping. It's a classic addition to Cơm Tấm (Broken Rice) dishes, offering a delicious combination of textures and flavours.
Please refer to the video instructions at the end of the recipe if you’d like to see how to make Steamed Crab and Egg Meatloaf (Chả Cua Trứng Hấp) in action.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Cuisine Vietnamese
Servings 4

Equipment

  • 1 steamer

Ingredients
  

  • 250 grams ground pork
  • 175 grams crab meat
  • 5 grams dried wood ear mushrooms
  • 15 grams dried bean vermicelli
  • 35 grams shallots, finely chopped
  • 2 tablespoons spicy crab paste
  • 2 tablespoons corn starch
  • 1 teaspoon annatto oil (for colouring) optional
  • For seasoning: Salt, MSG (or chicken bouillon powder), ground black pepper

Instructions
 

  • Prepare the Ingredients:
    Soak the dried wood ear mushrooms and dried bean vermicelli in water for about 20 minutes, or until they have softened. Once softened, drain the water and finely chop the wood ear mushrooms. Drain the bean vermicelli as well and cut them into 1 cm-long pieces.
    Crack 3 eggs into separate bowls, carefully separating the yolks from the whites. Beat the yolks in a small bowl until smooth, and add 1 teaspoon of annatto oil to enhance the colour (optional). Set aside the beaten egg yolks for later use and keep the egg whites for the meatloaf mixture.
    In a large mixing bowl, combine the ground pork, crab meat, wood ear mushrooms, vermicelli, shallots, 2 whole eggs, and the reserved egg whites from earlier. Mix everything together thoroughly, making sure all ingredients are well incorporated for an even texture.
    Season the mixture lightly with a pinch of salt, a small amount of MSG (or chicken bouillon powder), and some freshly ground black pepper. Add 2 tablespoons of spicy crab paste to enhance the flavour and mix again until fully combined. Finally, add 2 tablespoons of corn starch to bind the ingredients, ensuring a firmer texture, and stir everything together one last time.
  • Cooking:
    Prepare a steamer by bringing the water to a boil, and meanwhile, grease a medium-sized heatproof bowl with a small amount of oil to prevent the mixture from sticking during steaming. Make sure to coat the entire surface of the bowl evenly.
    Pour the egg-pork-crab mixture into the greased bowl, ensuring it is evenly distributed and smooth on the top. Carefully place the bowl in the steamer, cover with a lid, and steam over high heat for approximately 30 minutes, or until the meatloaf is firm and a chopstick or toothpick inserted into the centre comes out clean.
    Once the meatloaf is cooked through, pour the beaten egg yolks evenly over the top of the meatloaf, ensuring full coverage. Use a brush to gently spread the egg yolk mixture, creating a smooth, uniform layer across the surface.
    Steam the meatloaf for an additional 8-10 minutes, or until the egg yolk layer is fully set and has a firm, glossy appearance.
  • Serve:
    Remove the meatloaf from the steamer and let it cool slightly in the bowl. Once cooled, slice the meatloaf into portions.
    Your Steamed Crab and Egg Meatloaf is now ready to serve! Enjoy it with a bowl of steamed rice and a side of soy sauce for dipping to enhance the flavours.

Video