ASIAN CRAB CAKES WITH SESAME SOUR CREAM These appetizer-sized crab cakes are topped with a sour cream and sesame horseradish sauce. Preparation time: 30 min Baking time: 5 min Yield: 42 crab cakes Sauce Ingredients: | 3/4 | | cup LAND O LAKES® Sour Cream | | 1 | | tablespoon prepared horseradish | | 1 1/2 | | teaspoons sesame oil | | 1 | | tablespoon toasted sesame seed | Crab Cakes Ingredients: | 1/2 | | cup sliced green onion | | 1/3 | | cup LAND O LAKES® Sour Cream or mayonnaise | | 2 | | teaspoons finely chopped gingerrroot | | 1 | | teaspoon finely chopped garlic | | 2 | | teaspoons soy sauce | | 1 | | egg, slightly beaten | | 1 | | pound lump crabmeat* | | 2 | | cups finely crushed saltine crackers | | 3 | | tablespoons LAND O LAKES® Butter | | 6 | | tablespoons olive oil | Heat oven to 400°F. Combine all sauce ingredients in small bowl; mix well. Set aside.
Combine green onion, sour cream, gingerroot, garlic, soy sauce and egg in medium 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, until golden brown on each side (4 to 6 minutes). Repeat two more times with remaining butter, olive oil and crab cakes.
Place browned crab cakes onto baking sheets. Bake for 5 to 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.
Recipe Tip 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.
Recipe Tip
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 for 20 minutes. To reheat, place crab cakes onto baking sheets; cover with foil. Bake at 350°F. for 10 to 12 minutes or until heated through. Serve immediately. Nutrition Facts (1 crab cake with sauce): Calories: 70, Fat: 5g, Cholesterol: 20mg, Sodium: 110mg, Carbohydrates: 3g, Dietary Fiber: 0g, Protein: 3g
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