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Crab Cakes with Maui Sauce

Yield 4 appetizer servings
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.

Ingredients

  • 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
  • Maui Sauce
  • Garnish: shredded fresh spinach leaves

How to Make It

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

  2. 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.

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

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