Overview

Serves: 4

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour 5 minutes

Ingredients Main Dish

• 2 oz unsalted butter

• 2 prepared Jumbo Lump Crab Cakes (see recipe below)

• 1/8 tsp kosher salt

• 1/16 tsp freshly ground black pepper

• 1/2 lemon, juiced

• 3 oz Dill Tartar Sauce (see recipe below)

• 6 oz Grilled Maui Gold Pineapple Salsa (see recipe below)

• 1/2 oz petite pea tendrils

• 1/4 oz extra virgin olive oil

Step 1: Prepare the Dill Tartar Sauce Ingredients

• 2 cups mayonnaise

• 2 tbsp fresh lemon juice

• 1 tsp cornichon brine

• 2 tbsp minced cornichons

• 1 tbsp minced shallots

• 1/2 tsp garlic powder

• 1 tsp lemon zest

• 1/4 tsp granulated sugar

• 1/4 cup fresh dill, chopped

• 1/4 tsp kosher salt

• 1/8 tsp freshly ground black pepper

Method

1. Combine all ingredients in a medium bowl.

2. Whisk until smooth and evenly mixed.

3. Cover and refrigerate until ready to serve.

4. Yield: About 3 cups

Step 2: Prepare the Grilled Maui Gold Pineapple Salsa Ingredients

• 1 lb Maui Gold Pineapple, grilled and diced into ½-inch cubes

• 2 tbsp blended oil

• 1/2 cup red bell pepper, small dice

• 1/2 cup red onion, small dice

• 2 tbsp cilantro, finely chopped

• 1 tsp jalapeño, seeded and finely diced

• 1/2 tsp kosher salt

• 2 tbsp fresh lime juice

Method

1. Peel and slice pineapple into 1-inch rings, brushing both sides with blended oil.

2. Grill over medium heat for 3 minutes per side, then cool and dice. Discard the core.

3. Combine diced pineapple with the remaining ingredients in a mixing bowl.

4. Stir well to combine and chill until serving.

5. Yield: About 1 1/4 lb

Step 3: Prepare the Jumbo Lump Crab Cakes Ingredients

• 1 ½ lb jumbo lump crabmeat, picked for shells

• 1/3 cup mayonnaise

• 2 tbsp fresh lemon juice

• 2 eggs

• 2 tbsp parsley, finely chopped

• 2 tbsp scallions, finely chopped

• 1 tbsp dill, finely chopped

• 1 tbsp Old Bay seasoning

• 1 tsp kosher salt

• 1/8 tsp freshly ground black pepper

• 2 cups panko breadcrumbs

Method

1. In a large bowl, combine crabmeat with mayonnaise, lemon juice, eggs, herbs, and seasonings.

2. Mix gently to avoid breaking the crab.

3. Chill for 1 hour to firm up the mixture.

4. Form into 2-oz patties and coat with panko breadcrumbs.

5. Place on a parchment-lined tray and refrigerate until ready to cook.

6. Yield: 16 crab cakes

Step 4: Cook and Assemble the Dish

1. Preheat oven to 350°F (175°C).

2. Heat a non-stick sauté pan over medium heat and melt butter.

3. Add the crab cakes and cook for about 2 minutes per side until golden brown.

4. Transfer the pan to the oven and bake for 5 minutes, or until heated through.

5. While baking, spoon the Grilled Maui Gold Pineapple Salsa into a round mold at the center of each plate, pressing gently to hold its shape.

6. Remove the crab cakes from the oven, drain any excess butter, and squeeze fresh lemon juice over top.

7. Place crab cakes on top of the pineapple salsa.

8. Use a spoon to make three small “swooshes” of Dill Tartar Sauce around the plate for presentation.

9. Toss petite pea tendrils lightly in olive oil and arrange around the crab cakes.

10. Serve warm and enjoy.

Tips for Success

• Use fresh Maui Gold Pineapple for the best sweetness and balance against the savory crab.

• Make the tartar sauce and salsa a few hours ahead for a smoother prep.

• For entertaining, form smaller 1-oz crab cakes to serve as appetizers.