A Sunrise Recipe: Crab Cakes

Sunrise Senior Living  |  February 16, 2017

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


  • 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


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

Asian Slaw

  • 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


  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

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


  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.