Asian Crab Cakes with Sesame Sour Cream Recipe
Crab cakes served with sour cream and sesame horseradish sauce make a delicious appetizer.
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Cooking tools:
- Nonstick skillet
- Baking sheet
- Oven
- Stove
- Mixing bowl
- Dish
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Spoon
- Colander
- Can opener
- Airtight container
- Wax paper
- Aluminum foil
- Refrigerator
- Freezer
Ingredients
- 3/4 cup sour cream
- 1 tablespoon prepared horseradish
- 1 1/2 teaspoons sesame oil
- 1 tablespoon toasted sesame seeds
- Crab Cakes
- 4 (1/2 cup) green onions, sliced
- 1/3 cup sour cream or mayonnaise
- 2 teaspoons finely chopped ginger root
- 1 teaspoon finely chopped fresh garlic
- 2 teaspoons soy sauce
- 1 large 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
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