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.
- 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
- Gently combine all ingredients except for vegetable oil. Form into 8 crab cakes.
- 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
- Julienne vegetables on a mandolin.
- Toss vegetables with soy sauce, juice, and zest.
- Cover and refrigerate for at least 1 hour prior to serving.
- 1 ½ tablespoons cilantro leaves
- 1 tablespoon cider vinegar
- 1 garlic clove, peeled
- ½ shallot, peeled
- 1 teaspoon prepared mustard
- 2 tablespoons vegetable oil
- Combine all ingredients in a blender except for vegetable oil. Purée while slowly adding vegetable oil until emulsified.
- To serve, spoon slaw on an appropriate plate. Top with crab cake. Drizzle with vinaigrette.