Asian Crab Cakes With Sesame Sour Cream
42
servings
30 min
PREP TIME
45 min
TOTAL TIME

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.

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

70Calories
5Fat (mg)
20Cholesterol (mg)
110Sodium (mg)
3Carbohydrates (g)
0Dietary Fiber
3Protein (g)

Reviews

Explore reviews from
our online community

  February 04, 2009

I added chopped green bell pepper and served them with Thai hot sauce.

— says Janice
Helpful?
  October 28, 2008

Made it for Bunco! The girls loved them. The sauce was also very good.

— says Cathy
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