Crab cakes with grapefruit salsa

Crab Cakes:

100g bread crumbs

1 tsp Dijon mustard

1 egg, beaten

5ml Worcestershire sauce

450g real crab meat, picked over and cleaned

100g mayonnaise

1 red pepper, seeded and chopped very fine

½ yellow pepper, seeded and chopped very fine

½ small red onion, chopped finely

15ml Tabasco

Salt and fresh cracked pepper to taste

Vegetable oil

Grapefruit Salsa:

2 large pink grapefruits, sectioned without peel or seeds and chopped coarsely

1 small orange, sectioned without peel or seeds and chopped coarsely

1/2 small seedless cucumber, diced

1 green onion, sliced thinly

20g fresh coriander, chopped

15ml honey

Cracked black pepper to taste