Instructions: 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 CHOLULA HOT SAUCE, mixing all together gently.

Form into small patties with floured hands and saute 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 doeuvres or as an entree.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.