Crab Cakes with Maui Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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