Carefully pick over the crabmeat feeling for bits of shell and cartilage and discarding them. Stir in the peppers, seasoning and mayonnaise. Stir in up to 1/2 cup of bread crumbs to mixture or as much is needed to bind ingredients. Shape into 4 - 6 cakes, depending on desired size. Place on a plate and chill for 1 hour in refrigerator. Dip each cake into beaten egg and then into bread crumbs and set aside. Heat oil in a non-stick skillet over medium high heat. Cook cakes on each side until golden brown. Serve warm with spicy mayonnaise.
Stir all ingredients until well combined and chill.