If the crab meat is watery, line a fine mesh strainer with paper towels, fill it with the crab meat, and let it drain for 30 minutes. Pat the crab meat with fresh paper towels and try to drain/soak up as much of the water as possible.

Mix together the egg, mayonnaise, mustard, paprika, and scallions. Add the crab meat and the breadcrumbs and gently combine. Chill for at least 2 hours, or up to 8 hours.

When you are ready to cook the crab cakes, divide the crab meat mixture into 8 parts. Shape each into a cake and lightly dredge with flour. The crab cakes will be soft, so handle them gently. Place each dredged cake onto a plate to rest while the oil heats.

Heat the oil in a large skillet over medium-high heat. Once the oil is hot, carefully slide the crab cakes into the skillet. Cook for 3-4 minutes per side, or until the cakes are crispy and golden brown. Remove the cakes to a paper towel lined plate.

To make the sauce: The sauce can be made any time while the crab meat mixture is resting. Have the sauce ready before cooking the crab cakes.

Bring the cream, roasted red peppers, and garlic to a simmer in a medium saucepan. Simmer for 7-8 minutes. Remove the saucepan from the heat and let it cool for a few minutes. Then pour the cream mixture into a blender; add the paprika, smoked paprika, and cayenne. Puree until smooth. Set the sauce aside until the crab cakes are done.