Ingredients

• 1 large egg
• 1/3 Cup Crushed Buttery crackers
• 1/3 Cup of mayo
• 1 lb. of Samoan crab meat
• 4 Stalks of Green Onion (chopped)
• 1/2 Cup of green bell pepper (diced)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 2 Teaspoons of lemon juice
• 1 tablespoon of Worcestershire
• 1/2 teaspoon of any hot sauce
• 12 Hawaiian Sweet bread rolls
• FRUIT CHUTNEY
• 1/4 Cup of cubed haden mango (overripe)
• 1/4 Cup of meli kalima pineapple
• 1/8 pomelo kernels
• 1/4 Cup of lilikoi juice
• 1 teaspoon of cornstarch
• 1 Cup of Julianne purple cabbage (For Garnish)

Instructions

• Mix mayo, egg, 3 stalks of green onion (chopped), garlic powder, Worcestershire, hot sauce, cayenne pepper, lemon juice, bell peppers.
• Mix the crackers with the crabmeat and combine with the mayo mixture.
• Put in fridge for 1hr.
• Heat a large skillet with olive oil and cook 12 patties until medium rare.
• Serve in roll with chutney on it.
• Simmer mango, pineapple and pomelo juice in a small pan.
• When boiling pour cornstarch in to the mixture.
• Top with a tablespoon of purple cabbage.

A fresh ‘Meli Kalima’ Pineapple, Haden Mango, and Lilikoi Juice chutney served over a buttery pan fried Samoan Crab Cake Patty. It is served on a Hawaiian Sweet Bread Roll; lightly toasted. Paired with refreshing Sutter Home Sauvignon Blanc.

Ingredients:

• 1 large egg
• ⅓ Cup Crushed Buttery crackers
• ⅓ Cup of mayo
• 1 lb. of Samoan crab meat
• 4 Stalks of Green Onion (chopped)
• ½ Cup of green bell pepper (diced)
• ¼ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• 2 Teaspoons of lemon juice
• 1 tablespoon of Worcestershire
• ½ teaspoon of any hot sauce
• 12 Hawaiian Sweet bread rolls

FRUIT CHUTNEY

• ¼ Cup of cubed haden mango (overripe)
• ¼ Cup of meli kalima pineapple
• ⅛ pomelo kernels
• ¼ Cup of lilikoi juice
• 1 teaspoon of cornstarch
• 1 Cup of Julianne purple cabbage (For Garnish)

Instructions:

1. Mix mayo, egg, 3 stalks of green onion (chopped), garlic powder, Worcestershire, hot sauce, cayenne pepper, lemon juice, bell peppers.
2. Mix the crackers with the crabmeat and combine with the mayo mixture. Put in fridge for 1hr.
3. Heat a large skillet with olive oil and cook 12 patties until medium rare. Serve in roll with chutney on it.
4. Simmer mango, pineapple and pomelo juice in a small pan. When boiling pour cornstarch in to the mixture.
5. Top with a tablespoon of purple cabbage.