For the Christmas Tea, serve these little crab cakes on a cracker or canapé bread base. They can be made ahead and frozen individually. Just reheat in the oven before serving time.
Crab Cakes:
½ cup sliced green onion
1/3 cup sour cream
2 teaspoons finely chopped gingerroot
1 teaspoon finely chopped garlic
2 teaspoons soy sauce
1 egg, slightly beaten
1 pound lump crabmeat
2 cups crushed saltine crackers
3 tablespoons butter
6 tablespoons olive oil
Combine green onion, sour cream gingerroot, garlic, soy sauce and egg in medium bowl. Stir in crab meat and 1 cup cracker crumbs until well mixed.
Shape level tablespoons of mixture into 1 ½-inch patties; flatten slightly. Place remaining 1 cup crushed crackers in shallow dish. Coat both sides of each patty in cracker crumbs.
Melt 1 tablespoon butter and 2 tablespoons olive oil over medium heat. Place 1/3 of the 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 cakes onto baking sheets. Bake for 5 to 8 minutes or until heated through in a 400º oven. Serve with Horseradish Sauce.
Horseradish Sauce:
¾ cup sour cream
1 tablespoon prepared horseradish
1 ½ teaspoon sesame oil
1 tablespoon toasted sesame seed
Combine all ingredients in a bowl; mix well and refrigerate for at least 1 hour.
