Mini asian crab cakes
- 8 oz jumbo lump crabmeat
- 1/4 c mayo plus 3 tbsp for garnish
- 2 scallions, finely chopped
- 2 tbsp soy sauce
- 2 tsp wasabi paste
- 1 tsp finely grated lime zest
- 1/2 c plus 2 tbsp plain breadcrumbs
- 1/2 c flour
- salt and pepper
- 2 large eggs
- 1/4 c sesame seeds
- 2/3 c vegetable oil
- 1 english cucumber (for garnish)
- 1/2 c drained pickled ginger (for garnish)
Flake crabmeat with fork in medium bowl; stir in 1/4 c mayo, scallions, soy sauce, 1/2 tsp wasabi and zest. Stir in 2 tbsp breadcrumbs. Cover with plastic wrap; chill 1 hour.
In medium bowl, whisk together flour, salt and pepper; set aside. In small bowl, beat eggs with 1 tbsp water; set aside. In shallow bowl, stir together sesame seeds and remaining 1/2 c breadcrumbs.
Form one scant tbsp 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 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 slotted spatula, transfer to a paper towel-lined plate to drain. Repeat with remaining cakes, adding more oil if needed. Let cool completely.
Transfer crab cakes to 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 over to 425. Place crab cakes on an ungreased baking sheet, and bake until heated through, 10-14 minutes.
Meanwhile, stir together remaining 3 tbsp mayo and 1 1/2 tsp wasabi. Using veggie peeler, make 24 (2 by 3/4 inch) ribbons from cucumber; fold each ribbon into thirds.
Dot each crab cake with 1/2 tsp wasabi mayo; top with slice of cucumber and slice of ginger.