Asian Crab Cakes with Sesame Sour Cream

Quick Info

Lunch, Dinner Seafood Over 30 min 8+

Rating

0/5
Asian Crab Cakes with Sesame Sour Cream

Description

13683
Copyright ©2006 Land O'Lakes, Inc.

Ingredients

Sauce:

  • 3/4 cup Land O' Lakes® Sour Cream
  • 1 Tbsp. prepared horseradish
  • 1 1/2 tsp. sesame oil
  • 1 Tbsp. toasted sesame seed

Crab Cakes:

  • 1/2 cup sliced green onion
  • 1/3 cupLand O' Lakes® Sour Cream or mayonnaise
  • 2 tsp. finely chopped gingerroot
  • 1 tsp. finely chopped garlic
  • 2 tsp. soy sauce
  • 1 egg, slightly beaten
  • 1 lb. lump crabmeat*
  • 2 cups finely crushed saltine crackers
  • 3 Tbsp. Land O' Lakes® Butter
  • 6 Tbsp. olive oil

Preparation

Heat oven to 400°F. Combine all sauce ingredients in small bowl; mix well. Set aside.

Combine green onion, Land O' Lakes® 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.

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.

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.

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