Whisk together mayonnaise, egg, lemon juice, Dijon, Worcestershire, garlic powder salt, pepper and cayenne in a small bowl.

In a medium bowl, toss crab with panic breadcrumbs. Fold in the mayonnaise mixture and let rest in the refrigerator for at least 1 hour.

To make the salsa, combine avocado, grapefruit, jalapeño, lime juice, cilantro, and salt in a small bowl, stirring gently to incorporate it all. Set aside in the refrigerator until ready to serve.

Divide the crab mixture into 8 portions and form 8 patties, approximately 1-inch thick.

Heat canola or vegetable oil over medium high heat in a large skillet. Once hot, add half of the crab cakes. Cook until golden brown, approximately 2 to 3 minutes per side. Repeat the cooking process with the remaining patties.

Serve immediately with salsa on a bed of arugula or frisee.