Crab Cake Balls (Japanese)

Mini crab cakes encrusted with sesame seeds get a kick from wasabi and soy sauce. The toppings of wasabi, mayonnaise, cucumber, and pickled ginger add creaminess, crispness, and tang, as well as colour.

8 oz jumbo lump crabmeat, picked over
¼ cup mayonnaise
2 scallions, trimmed and finely chopped
2 Tbsp. soy sauce
2 tsp. wasabi paste
1 tsp. lime zest, finely grated
½ cup + 2 Tbsp. plain breadcrumbs
½ cup all-purpose flour, unbleached
coarse sea salt
black pepper, freshly cracked
2 large eggs
¼ cup sesame seeds
2/3 cup extra-virgin olive oil

Garnish:
1 English cucumber
3 Tbsp. mayonnaise
½ cup pickled ginger, drained

Flake crabmeat with a fork in a medium bowl; stir in ¼ cup mayonnaise, scallions, soy sauce, ½ tsp. wasabi, and zest. Stir in 2 Tbsp. 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 Tbsp. water; set aside. In a shallow bowl, stir together sesame seeds and remaining ½ cup breadcrumbs.

Form one scant Tbsp. crab mixture into a ball; dip in seasoned flour. Flatten into a ¾” high cake about 1¼” 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°F. Place the crab cakes on an ungreased baking sheet, and bake until heated through, 10-14 minutes.

Meanwhile, stir together remaining 3 Tbsp. mayonnaise and 1½ tsp. wasabi. Using a vegetable peeler, make 24 (2x¾”) ribbons from cucumber; fold each ribbon into thirds.

Dot each crab cake with ½ tsp. wasabi mayonnaise; top with a slice of cucumber and a slice of ginger.

Makes about 2 dozen.