Mini Asian Crab Cakes - cooking recipe

Ingredients

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)

Preparation

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