1. In a large bowl, stir scallions, eggs, cracker crumbs, 1 1/2 teaspoons Worcestershire sauce, 2 teaspoons Old Bay, and the hot sauce until combined. Fold in crabmeat and corn.
2. Working with 1/3 cup at a time, firmly pack mixture into twelve 2 1/2"-wide patties, transferring crab cakes to a parchment-lined baking sheet as you go. Cover and refrigerate 15 minutes.
3. Meanwhile, puree mayonnaise, peppers, remaining 2 teaspoons Worcestershire sauce, 1 teaspoon Old Bay, and the brown sugar in a blender or food processor until smooth, about 1 minute. Transfer to a bowl and set aside for serving.
4. Heat oil in a large nonstick skillet over medium-high until shimmering. Working in batches, add crabcakes to pan and cook until golden brown and crispy, about 2 minutes per side, then transfer to a paper towel-lined plate. Serve with red pepper mayo.
Source: Hannaford fresh Magazine, July-August 2021