Put the crab cake mixture ingredients (except the oil) in a bowl and gently toss everything together to combine well, without breaking up the crab too much.
Form into balls
Form into 12 balls, a scant 1/4 cup each. I used an ice cream scoop, but you can use a 1/4 cup measure as well. Compress the mixture so it holds together. Note: don't worry if they seem loose, the breading will help hold the cake together during cooking.
coat the crab cakes
Put the flour, beaten eggs, and panko crumbs each in a separate bowl. Coat each crab cake ball in the flour first, dusting off any excess. Then coat in the egg mixture, letting excess drip off before finally coating in the panko crumbs. Make sure to get the whole ball coated completely. Set on a plate.
fry the crab cakes
Work in batches to as not to crowd your pan. Add 2 tablespoons toasted sesame oil to your pan and heat over medium to medium high heat. When the oil is hot add your crab balls and gently press down with the back of a spatula to form a patty shape. Fry for about 2 minutes on each side, until golden and crispy and hot throughout. Note: moderate the heat so the cakes don't burn. Add more oil for each batch of cakes.
Serve the crab cakes immediately with some fresh greens to garnish (I used cilantro) and lime wedges.
for the wasabi sauce
Stir together the mayonnaise and the wasabi sauce and the rice wine vinegar. Taste to adjust.
for the sriracha sauce
Stir together the mayonnaise and the sriracha and the rice wine vinegar. Taste to adjust.