from: landolakes.comPrep Time: 30 minutes
Bake Time: 5 minutes
Makes 42 cakes
Sauce Ingredients
3/4 cup sour cream
1 tbsp. horseradish
1 1/2 tsp. sesame oil
1 tbsp. toasted sesame seeds
Crab Cakes Ingredients
1/2 cup sliced green onion
1/3 cup 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 or 4 (6 oz) cans of white crab meat, drained well
2 cups finely crushed saltine crackers
3 tbsp. butter
6 tbsp. olive oil
1/3 cup 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 or 4 (6 oz) cans of white crab meat, drained well
2 cups finely crushed saltine crackers
3 tbsp. butter
6 tbsp. olive oil
HEAT oven to 400°F. Combine all sauce ingredients in small bowl; mix well. Set aside.
COMBINE green onion, 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.
Note: 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.
