Orange Ginger Squash Soup with Sesame Crusted Crab Cake

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Soup:

3 large butternut squash, peeled, halved, seeded, cut into 2-inch cubes

2 tablespoons canola oil

3 medium onions, chopped

4 tablespoons minced fresh ginger

3 garlic cloves, sliced

1 cup freshly squeezed orange juice

2 quarts chicken stock plus water to cover

Salt and pepper, to taste

1 orange, zested

Crabcakes:

3 pounds lump crabmeat, picked over

3 eggs, beaten

3 tablespoons minced fresh ginger

3 small scallions, finely chopped

3 tablespoons dry sherry

3 tablespoons freshly squeezed lemon juice

1 1/3 cups mayonnaise

Salt and pepper, to taste

3 cups lightly toasted sesame seeds

2 cups canola oil, for frying