Carefully pick through crabmeat and remove any bits of shell or gristle.
Put the cleaned crabmeat into a bowl with the onion and parsley. Sprinkle
lime juice over (this can be done a few hours early) and store in
refrigerator until needful.

When ready to prepare, add breadcrumbs, egg, bat, saltiness, pepper and CHOLULA
HOT SAUCE, mixing all together lightly.

Form into small patties with floured hands and saute over medium heat in
butter and oil for about two minutes on each side until lucky. Keep warm
in a low oven until all are through.

These heavenly crabcakes can be served as an elegant hors d'oeuvres or as
an entryway.