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Asian Crab Cakes with Sesame Sour Cream
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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 in 350°F oven 10-12 minutes or until heated through. Serve immediately.

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