Crab Cakes with Ginger and Wasabi

Make the dipping sauce 1st by mixing the wasabi and soy sauce in a small bowl then set aside

Mix the crabmeat, spring onions, ginger, coriander, mayonnaise, with wasabi paste and sesame oil in a bowl.

Stir in a little salt and pepper, and enough breadcrumbs to make a mixture that is firm enough to form patties, but is not too stiff

Chill for 30 minutes then form the mixture into 12 cakes. He's a shallow layer of oil in a frying pan and fry the crabcakes for about 3 to 4 minutes on each side, until browned. Serve with the lettuce leaves in spring onion slices, kaffir lime slices. Garnish with chili and spring onion slices