Asian Crab Cakes With Sesame Sour Cream Recipe

Name: Asian Crab Cakes With Sesame Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup sour cream; 1 tablespoon prepared horseradish; 1 1/2 teaspoons sesame oil; 1 tablespoon toasted sesame seeds; 1/2 cup sliced green onion; 1/3 cup sour cream or mayonnaise; 2 teaspoons finely chopped ginger root; 1 teaspoon finely chopped garlic; 2 teaspoons soy sauce; 1 Land O Lakes Egg, slightly beaten; 1 pound lump crabmeat*; 2 cups finely crushed saltine crackers; 3 tablespoons Land O Lakes Butter; 6 tablespoons olive oil

Servings: persons

3/4 cup sour cream
1 tablespoon prepared horseradish
1 1/2 teaspoons sesame oil
1 tablespoon toasted sesame seeds
1/2 cup sliced green onion
1/3 cup sour cream or mayonnaise
2 teaspoons finely chopped ginger root
1 teaspoon finely chopped garlic
2 teaspoons soy sauce
1 Land O Lakes Egg, slightly beaten
1 pound lump crabmeat*
2 cups finely crushed saltine crackers
3 tablespoons Land O Lakes Butter
6 tablespoons olive oil

1
Heat oven to 400F.
2
Combine all sauce ingredients in bowl; mix well.
3
Set aside.
4
Combine green onion, sour cream, ginger root, garlic, soy sauce and egg in another bowl.
5
Stir in crabmeat and 1 cup cracker crumbs until well mixed.
6
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
Melt 1 tablespoon butter and 2 tablespoons olive oil in 12-inch nonstick skillet over medium heat.
10
Place one-third of crab cakes in pan.
11
Cook, turning once, 4-6 minutes or until golden brown on each side.
12
Repeat two more times with remaining butter, olive oil and crab cakes.
13
Place browned crab cakes onto baking sheets.
14
Bake 5-8 minutes or until heated through.
15
Serve immediately with sour cream sauce.
16
*Substitute 4 (6-ounce) cans white crab.
17
Drain well to remove excess liquid.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup sour cream, 1 tablespoon prepared horseradish, 1 1/2 teaspoons sesame oil, 1 tablespoon toasted sesame seeds, and more.

Yes, Asian Crab Cakes With Sesame Sour Cream falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Asian Crab Cakes With Sesame Sour Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions