Combine all ingredients: crabmeat, garlic, thyme, pecans, salt, 1 egg, parmesan cheese and flour. Chopped parsley may be added if desired. Form small balls with the mixture and dip in the remaining egg slightly beaten. Cover balls with toasted bread crumbs.
Heat oil in a skillet with a pinch of ginger and fry crab balls until golden.
Pour cold evaporated milk in a medium size bowl. Add mustard, chilli paste, and ground ginger and whip vigorously to combine. Gradually start adding olive oil while beating until the desired consistency.
Correct seasoning. Serve with crab appetizers.