Asian Mini Crab Cakes

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

lump crabmeat, mayonnaise, scallions, soy sauce, wasabi paste, lime zest, bread crumbs, allpurpose, coarse salt, freshly ground pepper, eggs, sesame seeds, vegetable oil, cucumber, ginger

Taken from www.epicurious.com/recipes/food/views/asian-mini-crab-cakes-392229 (may not work)