Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Crab Cakes with Maui Sauce
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8 ounces lump crabmeat, drained |
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1/4 cup soft breadcrumbs |
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2 tablespoons minced shallots |
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2 tablespoons minced fresh parsley |
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1 tablespoon minced fresh basil |
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2 tablespoons dijon mustard |
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1 tablespoon lemon juice |
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1 teaspoon minced fresh ginger |
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1 teaspoon dark sesame oil |
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1/2 teaspoon salt |
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1/2 teaspoon coarsely ground pepper |
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1 large egg, beaten lightly |
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1/4 cup butter, divided |
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6 cups loosely packed fresh spinach leaves |
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:
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1 cup pineapple juice |
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1/4 cup rice wine vinegar |
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1 teaspoon soy sauce |
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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.