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

Southern Living


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.