Mini Asian Crab Cakes

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

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)

Recipe

• 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.