PREPARING THE CROQUETTES
Clean the crab meat, making sure there are no bits of shell.
In a bowl, mix the mayonnaise, mustard, beaten egg, salt, cayenne pepper, black pepper, red onion, red bell pepper, green bell pepper, and 1/4 cup breadcrumbs. Add the crab meat and mix well. Refrigerate for 1 hour so the breadcrumbs absorb the moisture and the mixture firms up.

Shape the mixture into flat croquettes, like burgers, and coat them well with breadcrumbs. Make them to fit the size of your sandwich rolls.
Heat oil in a skillet and fry the croquettes. Place them on paper towels to absorb excess oil.

COLESLAW
In a bowl, mix the mayonnaise, mustard, salt, pepper, and vinegar.
Toss the dressing with the cabbage and carrot.

ASSEMBLE THE SANDWICHES
Slice the rolls in half, warm them, and spread a layer of sauce on both sides. Add the coleslaw and a crab croquette. Top with the other half of the roll. Secure with sandwich picks and cut in half. Serve with salad, chips, or French fries.