Crab Cakes with Maui Sauce

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

Preparation

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.