1. Alaskan Crab Cakes with Apple-Fennel-Radish Slaw

Alaskan Crab Cakes with Apple-Fennel-Radish Slaw

This recipe by Chef Ryan Nelson takes some advance preparation, but the results are well worth it!

Alaskan Crab Cakes with Apple-Fennel-Radish Slaw

Prep Time: 40 minutes | Cook Time: 15 minutes | Total Time: 55 minutes


  • 1 1/2 pounds Alaskan crab meat, shredded or diced
  • 6 ounces dense white (or whole wheat) bread loaf, diced
  • Old Bay seasoning
  • 3 tablespoons melted butter
  • 1 tablespoon sherry vinegar or Vital Choice red balsamic vinegar
  • Vital Choice organic extra virgin olive oil
  • 1 medium shallot, minced
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon stone ground mustard
  • 4 Meyer lemons, juiced
  • 1 egg yolk
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste
  • 2 tablespoons fresh finely chopped herbs (chives, dill, parsley)
  • 2 ounces Honey Crisp apples
  • 2 ounces fresh fennel bulbs, very thinly sliced crosswise
  • 2 ounces radishes
  • 1/2 ounce chervil, chopped
  • 1 lemon, juiced
  • 2 eggs, beaten
  • 3/4 cup mayonnaise
  • 1 teaspoon dry mustard
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons yellow onion, minced


  1. Make meyer lemon dressing: Combine shallot, garlic cloves, stone ground mustard, meyer lemon juice, 1 egg yolk and sherry vinegar or balsamic in a small bowl. Slowly add in 2/3 cup olive oil, whisking constantly, creating an emulsion. Season with salt and pepper. Fold in the herbs (chives, dill, parsley), cover and refrigerate until use.
  2. Make apple-fennel-radish slaw: In a small bowl, combine the apples, fennel, and radishes. Pour the juice of one lemon over the slaw; toss. Drizzle 2 tablespoons of olive oil over slaw. Season with salt and pepper.
  3. Make crab cake dressing: Whisk 2 eggs into the mayonnaise in a medium bowl, using a wire whisk. Blend in the dry mustard, 2 teaspoons Old Bay, parsley and yellow onion.
  4. Heat oven to 350° F.
  5. In a large mixing bowl, pour the prepared crab cake dressing over the bread; mix well. Gently fold the crab meat into the bread mixture. Form into 6 crab cakes.
  6. Place crab cakes on a spray-coated baking sheet. Blend 1 1/2 teaspoons Old Bay seasoning and 3 tablespoons melted butter; brush onto cakes. Bake for 12 to 15 minutes, until firm and cooked.
  7. To serve, divide and portion slaw among six plates. Top with a crab cake; drizzle with lemon dressing.
Serves: Serves 6