I've made this several times. Everyone always says they are the best they have ever had. The crab cakes taste like crab, not bready, with a great flavor profile. Make the Maui Sauce ahead of time, ... it will take a while before the sauce cools enough to whisk in the mayo ...
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.
Yield: 4 appetizer servings
- 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
- 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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