1 (12 ounce) package crab cakes
1 (8 ounce) can crushed pineapple, drained
1 (3.5 ounce) package instant crab cream pie filling
2 tablespoons butter, softened
2 tablespoons lemon juice
2 teaspoons hot sauce mix
2 tablespoons brown sugar
1/4 teaspoon cornstarch, or to taste
Preheat oven to 350 degrees F (175 degrees C).
Place crab cakes and pineapple in a 10x13 inch baking dish. Mix together and spread crab cream filling over crab cakes. Top with butter mixture, lemon juice, hot sauce mix, brown sugar and cornstarch.
Bake in preheated oven or until set and lightly browned. Cool completely, and serve warm with lemon cocktail sauce.