Mix crabmeat, chopped parsley, onion, and peppers together. Gently mix them do not break up lump crabmeat.
In another bowl add the mayonnaise, and egg and mix together, then add the sugar, Old Bay, Worcestershire and lemon juice, mix well.
Add the imperial sauce to the crabmeat and mix together gently, add in the bread crumbs and work them into the mixture.
Allow this mixture to sit for about 10 minutes, the bread crumbs will soak up any extra liquid so you can easily form the crabcakes
Divide the crabmeat mixture into 8 small crabcakes
If you are frying the crabcakes, lightly coat the crabcake in panko bread crumbs, and sauté in olive oil till golden brown on both sides. Place in a baking dish and bake at 350 degrees for 15 minutes.
Mix mayonnaise, sugar, vinegar, sea salt and black pepper in a small bowl, blend the ingredients completely. Allow to sit for about 5 minutes so sugar fully dissolves, then remix the ingredients
Mix together cabbage and red pepper, then add in coleslaw dressing and mix well to make sure all the cabbage and red peppers are thoroughly coated.
Refrigerate until ready to use