Preheat oven to 400 degrees F.
Make the sesame crusted crab cakes. Combine 1 lb crab with 3 tablespoon panko, 2 tablespoon kewpie, 2 scallions, 1 teaspoon Chinese hot mustard, 1 teaspoon sesame oil, 1 teaspoon grated ginger, ½ teaspoon salt, ½ teaspoon black pepper, the juice of ½ lemon, and 1 egg. Mix until just combined, making sure not over-mix the crab.
Combine ¼ cup white sesame seeds with ¼ cup black sesame seeds. Form 8 crab cakes and coat both sides with the sesame seeds. Chill the crab cakes for 30 minutes.
Lay the crab cakes on a baking sheet lined with parchment paper and bake for 12-15 minutes or until golden brown.
Meanwhile, make the yuzu chili sauce. Whisk together ¼ cup kewpie with 1 tablespoon yuzu, 1 teaspoon soy sauce, 1 teaspoon chili oil, salt, and pepper.
Serve crab cakes with yuzu chili sauce.