Mini Asian Crab Cakes

8 ounces jumbo lump crabmeat, picked over and rinsed
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
½ cup plus 2 tablespoons plain breadcrumbs
½ cup all-purpose flour
½ teaspoon coarse salt
½ teaspoon freshly ground pepper
2 large eggs
1/4 cup sesame seeds
2/3 cup vegetable oil, plus more if needed

1.Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, ½ teaspoon wasabi, and zest. Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap and chill one hour.
2.In a medium bowl, whisk 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 breadcrumbs.
3.Form 1 scant tablespoon crabmeat mixture into a ball; dip in seasoned flour. Flatten into 3/4 inch cake about 1 1/4 inches in diameter. Repeat with remaining crab mixture. Dip cakes into egg mixture, then roll in breadcrumb mixture.
4.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 1 ½ minutes. Using slotted spatula, transfer to paper-towel-lined plates to drain. Repeat with remaining cakes. Add oil if needed. Cool completely.
5.Transfer crab cakes to parchment lined baking sheet. Freeze uncovered until firm, about 1 hour. Transfer to airtight container. Can be frozen up to 6 weeks.
6.To serve, preheat oven to 425. Place cakes on ungreased baking sheet, bake till heated through, 10-14 minutes.
7. Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 ½ teaspoon wasabi. Use to garnish tops of cakes. Put cakes on platter to serve.