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Add the mayonnaise, Old Bay, parsley, sugar, large egg, Worcestershire sauce, and lemon juice to a medium bowl. Whisk to combine.
Add the crabmeat, roasted red peppers, red onions, imperial sauce, and breadcrumbs to a large bowl.
Gently mix the ingredients together, being careful not to break up the crab meat.
Shape the mixture into portions (feel free to make them as big or small as you like).
Dust the crabcakes with a light coating of breadcrumbs.
Refrigerate the mixture for 30 minutes to allow the breadcrumbs time to absorb the liquids.
Add the crab cakes to a hot pan with a bit of cooking oil to sauté them.
Gently turn them over and sauté the other side.
Place the finished crab cakes on a baking sheet and bake at 350°F for 15-20 minutes, or until the internal temperature reaches at least 165°F.