Asian Crab Cakes with Sesame Sour Cream

Serving your crab cakes with this sesame sour cream makes it one of the best appetizers!

Preparation Notes

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.

Directions

1. Heat oven to 400°F.
2. Finely chop ginger and garlic.
3. Combine 3/4 cup sour cream, horseradish, sesame oil, and sesame seeds in small bowl; mix well.
4. Set aside.
5. Combine green onion, sour cream, ginger, garlic, soy sauce, and beaten egg in medium bowl.
6. Stir in drained crab meat and 1 cup crushed saltine crackers until well mixed. Shape level tablespoons of mixture into 1 1/2 inch patties; flatten slightly.
7. Place remaining 1 cup crushed crackers in shallow dish.
8. Coat both sides of each patty in crackers.
9. Coat nonstick skillet with oil over medium heat.
10. Cook, turning once, until golden brown on each side (4 to 6 minutes).
11. Place browned crab cakes onto baking sheets.
12. Bake for 5 to 8 minutes or until heated through.
13. Serve immediately with sour cream sauce.

Nutrition