Crab Cakes With Maui Sauce
Ingredients
Makes 4 servings
Prep: 25 min., Cook: 12 min.
- 8 ounces lump crabmeat drained
- ¼ 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
- ½ teaspoon salt
- ½ teaspoon coarsely ground pepper
- 1 large egg lightly beaten
- ¼ cup butter or margarine divided
- 6 cups loosely packed fresh spinach leaves
- Maui Sauce
Garnish:
- shredded fresh spinach leaves
Instructions
- 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.
- Remove crab cakes from skillet, and keep warm.
- Add spinach leaves 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.
Notes & Wine Advice
Serve immediately.