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.
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30 min
Prep Time
45 min
Total Time
42
servings Ingredients
Sauce
34 cup sour cream
1 tablespoon prepared horseradish
1 12 teaspoons sesame oil
1 tablespoon toasted sesame seeds
Crab Cakes
4 (12 cup) green onions, sliced
13 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
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
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STEP 1
Heat oven to 400°F.
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STEP 2
Combine all sauce ingredients in bowl; mix well. Set aside.
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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.
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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.
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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.
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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.
70 Calories
5 Fat (g)
20 Cholesterol (mg)
110 Sodium (mg)
3 Carbohydrates (g)
0 Dietary Fiber
3 Protein (g)
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