Mini Asian Crab Cakes

• 8 ounces lump crabmeat (picked over)
• 1/4 cup mayonnaise (plus 3 tablespoons for garnish)
• 2 scallions, trimmed and finely chopped
• 2 tablespoons soy sauce
• 2 teaspoons wasabi paste
• 1 teaspoon finely grated lime zest
• 1/2 cup plus 2 tablespoons plain breadcrumbs
• 1/2 cup all-purpose flour
• coarse salt
• fresh ground pepper
• 2 large eggs
• 1/4 cup sesame seeds
• 2/3 cup vegetable oil (plus more if needed)
• 1 English cucumber (for garnish)
• 1/2 cup drained pickled ginger (for garnish)

1. Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, 1/2 teaspoon wasabi, and zest.
2. Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap; chill 1 hour.
3. In a medium bowl, whisk together flour, salt, and pepper; set aside.
4. In a small bowl, beat eggs with 1 tablespoon water; set aside.
5. In a shallow bowl, stir together sesame seeds and remaining 1/2 cup breadcrumbs.
6. Form one scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch high cake about 1 1/4 inches in diameter.
7. Repeat with remaining crab mixture.
8. Dip cakes in egg mixture, then roll in breadcrumb mixture.
9. Heat oil in a large skillet over medium heat until hot but not smoking.
10. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 4 minutes.
11. Using a slotted spatula, transfer to paper towel-lined plates to drain. Repeat with remaining cakes, adding more oil if needed.
12. Let cool completely.
13. Transfer crab cakes to a parchment-lined baking sheet.
14. Freeze (uncovered) until firm, about 1 hour.
15. Transfer to an airtight container; freeze until ready to use, up to 6 weeks.
16. To serve, preheat oven to 425 degrees.
17. Place the crab cakes on an ungreased baking sheet, and bake until heated through, 10 to 14 minutes.
18. Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi.
19. Using a vegetable peeler, make 24 (2-by-3/4-inch) ribbons from cucumber; fold each ribbon into thirds.
20. Dot each crab cake with 1/2 teaspoon wasabi mayonnaise; top with a slice of cucumber and a slice of ginger.

lump crabmeat, mayonnaise, scallions, soy sauce, wasabi paste, lime zest, breadcrumbs, allpurpose, salt, fresh ground pepper, eggs, sesame seeds, vegetable oil, cucumber, ginger

Taken from www.food.com/recipe/mini-asian-crab-cakes-423821 (may not work)