Cover and refrigerate for 6 hours, or overnight. Arrange chilled asparagus on large serving platter. Drain scallops and discard marinade. Arrange scallops on top of asparagus. In small shallow bowl, beat eggs with 1 tablespoon water.
Pour bread crumbs into pie plate.
One at a time, dip crab cakes in egg mixture then coat evenly with crumbs, placing crab cakes in a single layer on a baking sheet. Cover lightly with waxed paper, and refrigerate for 1 to 2 hours. Drain thoroughly on paper towels. Serve crab cakes at once, with lemon wedges. Combine flour , salt and pepper in a pie plate.