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.

How to Make It

Step 1

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

Step 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.

Step 3

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

Step 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.

Ratings & Reviews

SuzCooking's Review

February 03, 2009
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 ...