Line a baking sheet with aluminum foil and pre-heat the oven to 400 degrees.
In a large bowl, carefully mix the crab meat, egg, Old Bay, mustard, scallions, peppers, parsley, lime zest, mayo and bread crumbs.
Using wet hands, form crab cakes into small balls using approximately 2 teaspoons of crab meat for each. Set aside.
Heat a nonstick skillet with Grapeseed oil. Place about 12 balls of crab into the hot skillet, flattening the ball slightly as you place it. Cook on medium heat for about 2 minutes per side.
Place on baking sheet and put in the oven. Continue to cook all the crab cakes and then finish them off in the oven for a total of ten minutes. Serve hot with Chipotle dip.
If freezing, omit the oven stage and place uncovered in the freezer and freeze for several hours until hardened. Transfer to a freezer safe container or bag. To cook, cook the crab cakes in a 400 degree oven for fifteen minutes. Do not defrost first!