1Mix egg, mayo, onions, seasoning and hot sauce in small bowl until mayo is completely incorporated; set aside.
2Lightly break up crab meat in a medium bowl. Add milk; toss to coat. Add crushed saltines; toss gently once again. Using a 1/3 cup measure, scoop up a portion, forming the mixture into a very compact cake. Repeat to make 8 cakes. Lightly dust with flour. (Can be covered with plastic and refrigerated up to 8-hours.)
3About 10 minutes before serving, heat oil in a large skillet over medium-high heat. Carefully add crab cakes; saute, turning once, until golden brown. About 3 minutes per side.