Pan-Seared Crab Cakes

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1 pound(s) fresh backfin crabmeat

1/4 cup(s) mayonnaise

1 teaspoon(s) hot sauce

1/2 teaspoon(s) Dijon mustard

1 teaspoon(s) Worchestershire sauce

1 egg

1/4 teaspoon(s) salt

1/2 teaspoon(s) ground black pepper

10 crushed saltine crackers

1/2 fresh lime

2 tablespoon(s) finely chopped parsley

2 tablespoon(s) extra virgin olive oil

1/8 stick(s) butter

1/4 cube(s) mayonnaise

1 teaspoon(s) sesame oil

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