Combine crabmeat, onion, bell peppers, eggs, mustard, TABASCO® Sauce, 1/2 cup of the bread crumbs and salt in a large bowl and mix well. Cover and refrigerate 1 to 2 hours until mixture firms up. Shape into small cakes about 1x1 1/2 inches; coat cakes with remaining 1/2 cup bread crumbs.
Pour oil into a large heavy skillet to a depth of 1/3 inch and place over medium heat. When oil is hot, add crab cakes and brown on both sides, about 3 to 5 minutes per side. Drain on paper towels. Serve warm with Zesty Rémoulade, if desired.
Makes 20 to 25 small crab cakes.