Asian Crab Cakes With Sesame Sour Cream

• 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.

sour cream, horseradish, sesame oil, sesame seeds, green onion, sour cream, ginger root, garlic, soy sauce, egg, lump crabmeat, crackers, butter, olive oil

Taken from www.landolakes.com/recipe/1492/asian-crab-cakes-with-sesame-sour-cream (may not work)