1 lb. crabmeat
1 egg, beaten
1 1/2 tbsp. Old Bay seasoning
2 tbsp. Dijon mustard
2 tbsp. shallots
2 tbsp. chopped parsley
1 tbsp. lemon juice
2 tbsp. mayonnaise
Approx. 20 crushed saltine crackers
1 stick butter

LIME BEURRE BLANC:

6 tsp. white wine vinegar
2 tbsp. shallots
3 tbsp. fresh lime juice
1/2 c. heavy cream
1 stick unsalted butter, cut into sm. pieces

Put all ingredients in mixing bowl and mix thoroughly. Make sure there is enough saltines to give it body. Using hands, take out desired amount and shape into patties. Using a non-stick frying pan melt butter and saute crab cakes approximately 5 minutes on each side. Do not burn. Serve with any of the following sauces.

Lime Beurre Blanc, fresh lemon, lemon-dill sauce, mustard-caper, burnt butter.

For Sauce: Put vinegar, shallots and lime juice into saucepan. Over high heat reduce to approximately 2 tablespoons. Add cream and reduce for approximately 5 minutes. Remove from heat and whisk in the butter 1 piece at a time. Serve over crabcakes.

Serves 4-6.