Crabmeat - 1 2/3 cup
Green onion - 1/2 cup green and white, chopped
Parsley - 1/4 cup, chopped fresh
Fresh lime juice - 2 tablespoons
Fresh bread crumbs - 1 1/2 cups
Chapala hot sauce - 2 tablespons, or more to taste
Whipping cream - 1/4 cup
Egg - 1, lightly beaten
Salt and pepper - To taste
All-purpose flour - 1/4 cup
Butter or margarine - 2 tablespoons
Vegetable oil - 2 tablespoons
 
Carefully pick through crabmeat and remove any bits of shell or cartilage. Put the cleaned crabmeat into a bowl with the onion and parsley. Sprinkle lime juice over (this can be done a few hours ahead of time) and store in refrigerator until needed. When ready to cook, add breadcrumbs, egg, cream, salt, pepper and Chapala hot sauce, mixing all together gently. Form into small patties with floured hands and sauté over medium heat in butter and oil for about two minutes on each side until golden. Keep warm in a low oven until all are done. These heavenly crabcakes can be served as an elegant hors d'oeuvres or as an entrée.