Crab Cakes with Maui Sauce

Name: Crab Cakes with Maui Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters soft breadcrumbs; 59 milliliters butter or margarine, divided; 1 teaspoon dark sesame oil; 2 Tbsps Dijon mustard; 1 large egg, lightly beaten; 1 Tbsp minced fresh basil; 1 teaspoon minced fresh ginger; 2 Tbsps minced fresh parsley; 1 teaspoons coarsely ground pepper; 4 servings Maui Sauce; 1 Tbsp lemon juice; 227 grams lump crabmeat, drained; 1 teaspoons salt; 2 Tbsps minced shallots; 1 leave Garnish: shredded fresh spinach; 1 liters loosely packed fresh spinach leaves

Crab Cakes with Maui Sauce might be just the hor d'oeuvre you are searching for. This pescatarian recipe serves 4. One serving contains 224 calories, 15g of protein, and 15g of fat. Head to the store and pick up lemon juice, salt, coarsely ground pepper, and a few other things to make it today. To use up the breadcrumbs you could follow this main course with the Apple Strudel as a dessert. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Stir together first 12 ingredients, and shape into 12 patties.

Melt 2 tablespoons butter in a large nonstick skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add crab cakes, and cook 5 minutes on each side or until golden brown.

Ingredients you will need

Crab

Remove from skillet, and keep warm.

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Frying Pan

Add spinach to skillet, and saut 1 to 2 minutes or until wilted. Stir in remaining 2 tablespoons butter.

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Spinach

Butter

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Frying Pan

Spoon Maui Sauce onto 4 individual plates, and top evenly with crab cakes. Spoon spinach mixture around crab cakes.

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Spinach

Sauce

Crab

Garnish, if desired.

Serve immediately.

Equipment

Frying Pan

Ingredients

Servings:

59milliliters

soft breadcrumbs 59milliliters

butter or margarine, divided 1teaspoon

dark sesame oil 2Tbsps

Dijon mustard 1large

egg, lightly beaten 1Tbsp

minced fresh basil 1teaspoon

minced fresh ginger 2Tbsps

minced fresh parsley 1teaspoons

coarsely ground pepper 4servings

Maui Sauce 1Tbsp

lemon juice 227grams

lump crabmeat, drained 1teaspoons

salt 2Tbsps

minced shallots 1leave

Garnish: shredded fresh spinach 1liters

loosely packed fresh spinach leaves

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Trentadue La Storia Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 20 dollars per bottle.