A Sunrise Recipe: Crab Cakes

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Our chef at Sunrise of Wilmington, DE, hosted a cooking activity where he surprised residents with these crab cakes with an Asian twist. This tasty dish has quickly became a preferred alternative to the traditional dish.

Nutrition Fact: Crab is low in fat, and contains the mineral chromium. Chromium enhances the action of insulin, so it’s a great choice for diabetics, as it may help control blood sugar levels.

Crab Cakes
Serves 8

Ingredients:

• 1 pound jumbo lump crab
• 1 large egg
• ½ cup panko bread crumbs
• ½ cup mayonnaise
• 1 ½ tablespoons red bell pepper, minced
• 1 ½ tablespoon chives, minced
• 1 tablespoon Worcestershire sauce
• ½ teaspoon soy sauce
• Dash of Tabasco™ sauce
• Vegetable oil as needed for sautéing

Instructions:

1. Gently combine all ingredients except for vegetable oil. Form into 8 crab cakes.

Asian Slaw
Ingredients:

• 1 European cucumber, peeled
• 1 large carrot, peeled
• ½ red onion, peeled
• ½ red bell pepper, seeded
• 1 tablespoon soy sauce
• ½ lime juice and zest
• ½ orange juice and zest

Instructions:

1. Julienne vegetables on a mandolin.
2. Toss vegetables with soy sauce, juice, and zest.
3. Cover and refrigerate for at least 1 hour prior to serving.

Cilantro Vinaigrette
Ingredients:

• 1 ½ tablespoons cilantro leaves
• 1 tablespoon cider vinegar
• 1 garlic clove, peeled
• ½ shallot, peeled
• 1 teaspoon prepared mustard
• 2 tablespoons vegetable oil

Instructions:

1. Combine all ingredients in a blender except for vegetable oil. Purée while slowly adding vegetable oil until emulsified.
2. To serve, spoon slaw on an appropriate plate. Top with crab cake. Drizzle with vinaigrette.