Crab Cakes with Maui Sauce

This grand prize-winning crab cake recipe is distinctive because of the creamy Hawaiian-style sauce of pineapple juice, soy sauce and rice wine vinegar used a topping for the crabmeat.


4 appetizer servings

Recipe from


8 ounces lump crabmeat, drained
1/4 cup soft breadcrumbs
2 tablespoons minced shallots
2 tablespoons minced fresh parsley
1 tablespoon minced fresh basil
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon minced fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 large egg, lightly beaten
1/4 cup butter or margarine, divided
6 cups loosely packed fresh spinach leaves
Garnish: shredded fresh spinach leaves


Stir together first 12 ingredients, and shape into 12 patties.

Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add crab cakes, and cook 5 minutes on each side or until golden brown. Remove from skillet, and keep warm.

Add spinach to skillet, and sauté 1 to 2 minutes or until wilted. Stir in remaining 2 tablespoons butter.

Spoon Maui Sauce onto 4 individual plates, and top evenly with crab cakes. Spoon spinach mixture around crab cakes. Garnish, if desired. Serve immediately.


December 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note