Serving your crab cakes with this sesame sour cream makes it one of the best appetizers!
51 calories; 3 g total fat; 18 mg cholesterol; 103 mg sodium; 3 g carbohydrate; 0 g fiber; 3 g protein
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.