Instructions: Author Sam Choy. Choy has three restaurants in the Hawaiian islands, four in Japan and another in Guam. For information on Choy, his restaurants, merchandise and recipes, check his Web site www.sam choy.com. Serve these crab cakes, named for Choys son, with the herb sauce recipe included below.

3/4 pound cooked crab meat
1 1/4 cup fresh bread crumbs
1 large whole egg, beaten
3 tablespoons Maui or sweet onion, finely chopped 1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon garlic, minced
4 tablespoons butter
Lemon wedges, garnish

Mix together all ingredients except butter and lemon wedges. Shape mixture into six patties, each about 3 inches in diameter. Melt butter in pan over medium to high heat. Add crab cakes and saute about 3 minutes on each side, until golden brown. Serve with herb sauce and garnish with lemon wedges.

This sauce, also from Sam Choy, can be used with any fish.

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