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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: 1 cup pineapple juice 1/4 cup rice wine vinegar 1 teaspoon soy sauce 3 tablespoons mayonnaise Garnish: shredded fresh spinach Crab Cakes: 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 brown. Remove from skillet, and keep warm. Add spinach to skillet, and saute 1 to 2 minutes or until wilted. Stir in remaining 2 tablespoons butter. Maui Sauce: Bring juice and vinegar to a boil in a small saucepan over medium-high heat. Boil 8 to 10 minutes or until mixture is reduced by half. Stir in soy sauce, and cool slightly. Whisk in mayonnaise until smooth. Serve warm. Spoon Maui Sauce onto 4 individual plates, and top evenly with crab cakes. Spoon spinach mixture around crab cakes. Garnish, if desired. Serve immediately. Yield: 4 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |