3/4 cup sour cream
1 tablespoon prepared horseradish
1 1/2 teaspoons sesame oil
1 tablespoon toasted sesame seeds
1/2 cup sliced green onion
1/3 cup sour cream or mayonnaise
2 teaspoons finely chopped ginger root
1 teaspoon finely chopped garlic
2 teaspoons soy sauce
1 pound lump crabmeat*
2 cups finely crushed saltine crackers
6 tablespoons olive oil
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.
- 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.
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