Serving your crab cakes with this sesame sour cream makes it one of the best appetizers! With flavors of garlic, soy sauce, onion and more, this appetizer is sure to be a hit.
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.