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