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Crab cakes served with sour cream and sesame horseradish sauce make a delicious appetizer.
Heat oven to 400°F.
Combine all sauce ingredients in bowl; mix well. Set aside.
Combine green onion, sour cream, ginger root, garlic, soy sauce and egg in another 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.
Dietary Fiber: 0g
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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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1492
© 2015 Land O'Lakes, Inc.
Am I alone in my love-hate relationship with summertime s’mores? Don’t get me wrong, they are amazing. However, my consumption bliss is short-lived as I try to corral 30 sticky fingers covered in s’more fall-outs before they touch the dog, play in the sandbox, or use my shirt as a napkin.
Am I alone in my love-hate relationship with summertime s’mores? Don’t get me wrong, they are amazing. However, my consumption bliss is short-lived as I try to corral 30 sticky fingers covered in s’more fall-outs before they touch the dog, play in the sandbox, or use my shirt as a napkin. More ...
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