Asian Crab Cakes With Sesame Sour Cream

Asian Crab Cakes With Sesame Sour Cream

Crab cakes served with sour cream and sesame horseradish sauce make a delicious appetizer.

30 min.prep time 45 min.total time
42 crab cakes
343 Ratings

Ingredients

Sauce

3/4 cup sour cream
1 tablespoon prepared horseradish
1 1/2 teaspoons sesame oil
1 tablespoon toasted sesame seed

Crab Cakes

1/2 cup sliced green onion
1/3 cup sour cream or mayonnaise
2 teaspoons finely chopped gingerroot
1 teaspoon finely chopped garlic
2 teaspoons soy sauce
1 pound lump crabmeat*
2 cups finely crushed saltine crackers
3 tablespoons Land O Lakes® Butter
6 tablespoons olive oil

Directions

Heat oven to 400°F. Combine all sauce ingredients in small bowl; mix well. Set aside.

Combine green onion, sour cream, gingerroot, garlic, soy sauce and egg in medium bowl. Stir in crabmeat and 1 cup cracker crumbs until well mixed.

Shape level tablespoons of mixture into 1 1/2-inch patties; flatten slightly. Place remaining 1 cup crushed crackers in shallow dish. Coat both sides of each patty in crackers.

Melt 1 tablespoon butter and 2 tablespoons olive oil in 12-inch nonstick skillet over medium heat. Place one-third of crab cakes in pan. Cook, turning once, 4-6 minutes or until golden brown on each side. Repeat two more times with remaining butter, olive oil and crab cakes.

Place browned crab cakes onto baking sheets. Bake 5-8 minutes or until heated through. Serve immediately with sour cream sauce.

 

*Substitute 4 (6-ounce) cans white crab. Drain well to remove excess liquid.



Recipe Tip

- Patties can be made up to 8 hours ahead. Prepare crab mixture, make patties and coat each in crushed crackers. Place in resealable plastic food container between sheets of waxed paper. Cover tightly; refrigerate. Just before serving, cook and bake crab cakes as directed above.

- Crab cakes may be made ahead and frozen up to 2 weeks. Prepare crab cakes as directed; cool completely. Place in resealable food storage containers between sheets of waxed paper; seal tightly. Thaw at room temperature 20 minutes. To reheat, place crab cakes onto baking sheets; cover with foil. Bake at 350°F. 10-12 minutes or until heated through. Serve immediately.

- Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 crab cake with sauce)

Calories: 70

Fat: 5g

Cholesterol: 20mg

Sodium: 110mg

Carbohydrates: 3g

Dietary Fiber: 0g

Protein: 3g

Recipe #13683©2006Land O'Lakes, Inc.

Recipe Comments & Reviews

I added chopped green bell pepper and served them with Thai hot sauce.
Made it for Bunco! The girls loved them.
The sauce was also very good.
very good that it just very good

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