Pacific Crab Cakes with Maui Sauce

1/2 lb lump crab meat
1/4 cup fresh breadcrumbs
2 Tbs minced shallots
2 Tbs minced fresh parsley
1 Tbs fresh basil, minced
2 Tbs Dijon mustard
1 Tbs fresh lemon juice
1Tbs fresh ginger, grated
1 tsp dark sesame oil
1/2 tsp kosher salt
1/2 tsp black pepper
1 egg, lightly beaten
2 Tbs unsalted butter
Maui Sauce

In a bowl, mix crab, breadcrumbs, shallots, parsley, basil, mustard, lemon juice, ginger, sesame oil, salt, pepper and egg, being careful not to overwork the mixture to keep the crab meat as intact as possible. Shape crab mixture into 4 patties.

In a large non-stick skillet, melt 2 Tbs butter over medium heat. Add crab cakes and cook 4 - 5 minutes on each side, or until golden brown. Remove and keep warm.

Spoon Maui Sauce onto serving plate and place warm crab cakes on top of sauce.