Celebrate Earth Month and enjoy the day at Hawaiian Electric’s Grow Hawaiian Festival, 9 a.m. to 3 p.m. Saturday at Bishop Museum.

The festival offers fascinating crafts, family activities and ono food prepared by local chefs. Also, be sure to attend a special presentation on canoe plants by the Polynesian Voyaging Society.

Admission is free for residents and includes entry to Bishop Museum’s exhibits. Call Hawaiian Electric at 543-7511 or go to hawaiianelectric.com/growhawaiian.

This week chef Adam Tabura from Aloha Plate Hawaiʻi, a festival food vendor, shares a recipe featuring canoe plants used by early Polynesian voyagers.

TARO CRAB HASH AND GARLIC REMOULADE

Courtesy Aloha Plate Hawaiʻi

Remoulade:
» 2 cups mayonnaise
» 2 tablespoons minced garlic
» 1/8 cup minced parsley
» 1/8 cup sliced green onions
» 1 tablespoon minced fresh basil
» 1 tablespoon lemon zest
» 1 tablespoon fresh lemon juice
» Salt, pepper and garlic powder, to taste
» 3 cups sour cream

Hash:
» 1/2 pound russet potatoes, peeled
» 2 pounds taro, steamed, cooled and large grated
» 1/2 cup diced caramelized onion
» 1/4 cup finely chopped parsley
» 1/4 cup thinly sliced green onion
» 1/4 cup grated Parmesan cheese
» 1/4 cup lump crab meat, picked
» 2 whole eggs
» 1/4 cup panko
» Salt and pepper, to taste
» Olive oil, for sauteing

For remoulade, in mixing bowl, combine all ingredients except sour cream. Mix well. Gently fold in sour cream and adjust seasoning as needed. Chill until serving.

For hash, clean and peel potatoes. Using large holes on grater, grate potatoes, then place in large bowl of cold water and soak to remove excess starch. Drain well and combine with rest of ingredients except oil.

Fold gently until evenly mixed (do not overmix).

Over medium-high, coat large pan with olive oil. When oil is hot, place a 3-ounce scoop of hash into pan, pressing lightly with spatula to form a rustic patty. Fill pan but do not overcrowd.

Cook until golden brown on both sides and moist in center, about 2 to 4 minutes per side.

Serve warm with a dollop of remoulade. Makes about 10 crab cakes.

Approximate nutritional information, per serving (includes 1 tablespoon olive oil per serving and 1 tablespoon remoulade and not including salt to taste): 370 calories, 22 g fat, 4 g saturated fat, 50 mg cholesterol, 150 mg sodium, 39 g carbohydrate, 5 g fiber, 1 g sugar, 5 g protein

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.