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Crabcakes with Maui Sauce




Source of Recipe


braceface.com


List of 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, beaten lightly
1/4 cup butter, divided
6 cups loosely packed fresh spinach leaves




Recipe



Stir together first 12 ingredients and shape into patties.

Melt 2 tablespoons butter in a large 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 saute 1-2 minutes or until wilted. Stir in remaining 2 tablespoons butter.

Spoon Maui sauce onto plates and top with crab cakes. Spoon spinach mixture around crab cakes.



Maui Sauce:

1 cup pineapple juice
1/4 cup rice wine vinegar
1 teaspoon soy sauce
3 tablespoons mayonnaise


Bring juice and vinegar to a boil over medium-high heat. Boil 8-10 minutes or until reduced by half. Stir in soy sauce and cool slightly. Whisk in mayonnaise until smooth. Serve warm.