Tabasco sauce
Place crabmeat in a large mixing bowl and pick through to remove any bits of shell. (Handle meat gently, do not shred.) Heat 1–2 tablespoons of butter in a sauté pan and cook onion until clear, then add red pepper bits and cook a short time until soft. Set aside.
Add beaten egg, mayonnaise, mustard, Worcestershire sauce, Old Bay seasoning, dill, and onion and red pepper bits to crabmeat. Gently mix. Refrigerate mixture about 1 hour so it is easier to handle and cakes don’t fall apart. Preheat oven to 400 degrees and line a cookie sheet with parchment paper.
Form mixture into cakes about 1½ inches thick and 3 inches wide. Dredge each side in breadcrumbs. Meanwhile, heat about 2–3 tablespoons oil in wide flat pan and when oil is hot (but not smoking), cook cakes a few at a time in pan until brown on each side. If oil gets brown, discard and start fresh. Place cooked crab cakes on the cookie sheet and heat in the oven until heated through, about 2–3 minutes.
Mix all ingredients of Dill Yogurt Dressing and top with a bit more chopped dill. Refrigerate for approximately 30 minutes and serve with crab cakes, lemon wedges, and Tabasco sauce.
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