Skip Navigation
Close
Search recipes, ingredients, articles, products...
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.

Read the Story Behind the Recipe


What's this?

What is this button?

You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!

Learn How it Works...

30 min
Prep Time
45 min
Total Time
42
servings

Ingredients

Sauce

3/4 cup sour cream

1 tablespoon prepared horseradish

1 1/2 teaspoons sesame oil

1 tablespoon toasted sesame seeds

Crab Cakes

4 (1/2 cup) green onions, sliced

1/3 cup sour cream or mayonnaise

2 teaspoons finely chopped ginger root

1 teaspoon finely chopped fresh garlic

2 teaspoons soy sauce

1 large Land O Lakes® Egg, slightly beaten

1 pound lump crabmeat  

2 cups finely crushed saltine crackers

3 tablespoons Land O Lakes® Butter

6 tablespoons olive oil

 

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

How to make

  1. STEP 1

    Heat oven to 400°F.

  2. STEP 2

    Combine all sauce ingredients in bowl; mix well. Set aside.

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    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.

  6. STEP 6

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

Read the Story Behind the Recipe

Tip #1

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.

Tip #2

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.

Nutrition (1 serving)

70 Calories
5 Fat (g)
20 Cholesterol (mg)
110 Sodium (mg)
3 Carbohydrates (g)
0 Dietary Fiber
3 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.