Prepare Lemon-Dill Sauce and refrigerate.
Remove any shell or cartilage from crabmeat.
Melt butter in a medium saucepan. Sauté onion until tender. Remove from heat. Stir in parsley, Tabasco, lemon juice, cayenne and salt.
Blend in mayonnaise, egg and 1 cup crumbs. Gently blend in crabmeat, being careful not to break the meat apart.
Shape into 6 or 8 patties. Dredge lightly in crumbs.
Fry in hot oil until brown, about 4 to 5 minutes. Gentle turn the cakes over and cook for 4 to 5 minutes, or until done. Drain on paper towels. Serve with Lemon-Dill Sauce.
In a small bowl, combine mayonnaise, sour cream, dill, lemon juice, zest, garlic and pepper.
Cover and refrigerate until ready to use.
Contributed by Joyce Taylor