Carefully remove any cartilage from the crabmeat. Place cleaned crabmeat in a large mixing bowl. In a separate mixing bowl, combine wasabi powder with diced peppers, red chili flakes, cilantro, scallion, sesame seeds and pickled ginger. In another mixing bowl place cracked egg and whisk well. Add cream, soy sauce, and sesame oil and blend until smooth. Pour over crabmeat and toss gently to coat evenly. Add half of the breadcrumbs to the mixture, coat evenly, and shape into delicate patties. Season mixture with salt and pepper, and then lightly dust the crab cakes with remaining half of the breadcrumbs. Heat sauté pan over medium heat and add 3 tablespoons vegetable oil. Sauté each crab cake about 3 minutes on each side-until golden brown and firm. Serve with store-bought ponzu dipping sauce combined with wasabi.