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
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.
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