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1
Flake the crabmeat with a fork in a medium bowl; stir in 1/4 cup of the mayonnaise and the scallions, the soy sauce, 1/2 teaspoon of the wasabi, and the zest.
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2
Stir in 2 tablespoons of the bread crumbs.
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3
Cover with plastic wrap; chill 1 hour.
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4
In a medium bowl, whisk the flour, salt, and pepper; set aside.
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5
In a small bowl, beat the eggs with 1 tablespoon water; set aside.
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6
In a shallow bowl, stir together the sesame seeds and remaining 1/2 cup bread crumbs.
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7
Form 1 scant tablespoon crab mixture into a ball; dip in the seasoned flour.
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8
Flatten into a 3/4-inch-high cake about 1 1/4 inches in diameter.
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9
Repeat with the remaining crab mixture.
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10
Dip the cakes in the egg mixture, then roll in the bread crumb mixture.
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11
Heat the oil in a large skillet over medium heat until hot but not smoking.
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12
Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 1 1/2 minutes.
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13
Using a slotted spatula, transfer to paper-towellined plates to drain.
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14
Repeat with the remaining cakes, adding more oil if needed.
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15
Let cool completely.
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16
Transfer to a parchment-lined baking sheet.
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17
Freeze (uncovered) until firm, about 1 hour.
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18
Transfer to an airtight container; freeze up to 6 weeks.
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19
To serve, preheat the oven to 425F.
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20
Place the crab cakes on an ungreased baking sheet, and bake until heated through, 10 to 14 minutes.
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21
Meanwhile, stir together the remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi.
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22
Using a vegetable peeler, make 24 2 x 3/4-inch ribbons from the cucumber.
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23
Fold each into thirds.
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24
Dot each crab cake with 1/2 teaspoon wasabi mayonnaise; top with cucumber and ginger.
