Asian crab cakes with wasabi mayonnaise

Wasabi mayonnaise

• 250 g grapeseed oil
• 2 egg yolks
• 2 tsp Dijon mustard
• 1 tsp lemon juice
• 1 pinch fine salt, to taste
• 25 g wasabi paste, to taste

Asian crab cakes

• ½ lime, zest only, no white pith
• 2 spring onions/shallots, trimmed and cut into quarters (approx. 40 g)
• 250 g fresh crab meat, or frozen crab meat, thawed
• 2 tbsp soy sauce
• 4 eggs
• 100 g breadcrumbs
• 70 g plain flour
• 1 - 2 pinches sea salt, to taste
• 1 - 2 pinches ground black pepper, to taste
• 50 g white sesame seeds
• 2 tbsp vegetable oil
• Japanese pickled ginger, to serve