This gourmet recipe displays all the flavors of the crab cakes enhanced with the wasabi. Elegantly presented, this dish will hone your cooking skills--a must try!

Make the crab cakes: Squeeze the water out of the crab meat to dry it out and place it in a bowl. Make sure that there are no pieces of shell. Add the chopped basil, salt, pepper, sesame oil, 1 tablespoon of the lemon juice and combine with a wooden spoon. Add three tablespoons of fresh, thick mayonnaise (be careful not to be too generous with the mayonnaise; you do not want your mixture to be moist, just lightly combined) Taste and rectify the seasoning. Refrigerate for 1 hour or freeze for 25 minutes.

Mix the breadcrumbs and sesame seeds together. You may divide the mixture in six portions, shape them evenly in little patties, then toast them all around with the breadcrumb. Keep in the fridge.

Make the wasabi sauce: Combine the wasabi powder with a tablespoon of cold water. Whisk the leftover mayonnaise, with remaining lemon juice, and spinach mousse (the top part only). Add wasabi mustard; the sauce should be able to nicely coat the back of a spoon. Taste, season and keep in the fridge.

Cook the crab cakes: Warm up olive oil in a Teflon pan. Fry cakes on each side, on low heat until golden. This is a delicate operation; they are soft, so be gentle! Bake them at 350° F for eight minutes.

To serve: Spoon about 3 ounces of sauce by plate and make it round with the back of a small round ladle. Place hot crab cake in the center, and garnish with deep fried noodles, balsamic reduction and you choice of fresh herbs.

Hints & Tips:

• You could serve this dish with some shitake mushrooms cut in julienne and deep-fried at 350°F for less than 4 minutes (season with salt when done).
• When shaping the crab cakes, press hard on the meat to make the cakes compact; this will prevent them from falling apart when cooking.