Crab Cakes with Maui Sauce

Ingredients

• 0.3 cup breadcrumbs soft
• 0.3 cup butter divided
• 1 teaspoon sesame oil dark
• 2 tablespoons dijon mustard 
• 1 large eggs lightly beaten
• 1 tablespoon basil fresh minced
• 1 teaspoon ginger fresh minced
• 2 tablespoons parsley fresh minced
• 0.5 teaspoon coarsely ground pepper 
• 4 servings maui sauce 
• 1 tablespoon juice of lemon 
• 8 ounces lump crab meat drained
• 0.5 teaspoon salt 
• 2 tablespoons shallots minced
• 4 servings garnish: spinach leaves fresh shredded
• 6 cups spinach leaves fresh loosely packed

Equipment

• frying pan

Directions

1. Stir together first 12 ingredients, and shape into 12 patties.
2. Melt 2 tablespoons butter in a large nonstick skillet over medium heat.
3. Add crab cakes, and cook 5 minutes on each side or until golden brown.
4. Remove from skillet, and keep warm.
5. Add spinach to skillet, and saut 1 to 2 minutes or until wilted. Stir in remaining 2 tablespoons butter.
6. Spoon Maui Sauce onto 4 individual plates, and top evenly with crab cakes. Spoon spinach mixture around crab cakes.
7. Garnish, if desired.
8. Serve immediately.