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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 color.

Yield

Ingredients

Directions

Cook's Notes

To prepare in advance, cook the crab cakes as directed, and then let cool completely. Place on a baking sheet and freeze until firm, about an hour, then transfer to an airtight container and freeze up to 6 weeks. Bake, without thawing, in a 425-degree oven until heated through, 10 to 15 minutes.

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