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