By: Land O'Lakes
(POSTED: September 4, 2009)
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
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 gingerroot
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.
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.
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