LEMONY DILL CRAB CAKES

Combine mayonnaise, lemon juice, Worcestershire sauce, Jalapeno Dill Pickle Hot Sauce and Lemony Dill Seasoning in a large bowl. Reserve ½ cup for serving. Fold crab meat, crushed saltine crackers and Oh! So Onion into remaining sauce and mix. Form mixture into eight 1" thick patties. Heat 2 tablespoons olive oil in large non-stick skillet over medium-high; heat until just smoking. Add four of the crab cakes and cook until golden brown, approximately 2 ½-3 minutes per side. Transfer to platter and tent with foil. Repeat with remaining oil and crab cakes. Serve with reserved sauce.