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Crab Cakes With Maui Sauce

Deel op Facebook Print Recipe

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.
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Course; Cake / Fish