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.
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.
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