For the crab cakes:

Whisk together mayo, egg, mustard, Worchestershie sauce and Tabasco.

Put crabmeat in a large bowl.  Spread crackers over crabmeat.

Pour mayo mixture over crabmat and gently fold ingredients together.

Chill crabmeat mixture for 1 hour.  Using a baking ring, form into 8 packed mounds or 24 mini appetizer sized cakes. 

Saute in a few tablespoons of peanut oil until browned and crisped on both sides and heated through.

Drain on paper towel and sprinkle with sea salt.

Serve with salsa.

For the salsa:

Place the onions and salt in a large non-reactive bowl.

Puree all the other ingredients in a blender.

Combine the two mixtures.

Season and use within 4 hours.