In skillet over medium-high heat, saute onion, peppers and garlic in olive oil for 3 minutes or until soft. Allow to cool; add to crabmeat mixture.
In bowl, mix together mayonnaise, mustard, lemon juice, Worcestershire sauce, Cajun seasoning and hot sauce until well blended. Fold mayonnaise mixture, panko and scallions into trout mixture; do not overwork. Mold into 8 patties and coat in extra bread crumbs. Saute patties in olive oil until brown.
Serve with roasted fingerling potatoes, grilled asparagus and mustard sauce.