Place red pepper, onions, surimi, celery, mustard, pepper sauce, torn bread, eggs and Worcestershire in food processor. Pulse to chop. Refrigerate 15 minutes to allow bread to absorb any liquid.
Place dry plain bread crumbs on piece of waxed paper.
Shape rounded tablespoons of surimi mixture into 1-1/2-inch balls. Roll ball in bread crumbs; flatten slightly into thick patty. Place on baking sheet. Refrigerate for 15 minutes.
Heat oil in deep-fat fryer or large skillet until temperature reaches 375°F. Fry 6 cakes at a time until golden brown, 1 to 1-1/2 minutes. Remove cakes with slotted spoon to paper toweling to drain. Serve warm with Cajun Mayonnaise.
Whisk mayonnaise, ketchup, Dijon-style mustard, hot-pepper sauce and Worcestershire sauce in a small bowl. Refrigerate, covered, up to 2 days.