In a large bowl, mix together all of the crab cake ingredients except the crabmeat.
Gently fold the crabmeat in. You spent a lot of money on crabmeat, so it is nice to keep it as whole as possible.
Line a baking sheet with tin foil, form the crab into patties and chill in the fridge for at least a hour. There is not a lot of filler in these crab cakes, so chilling them really helps hold them together.
Combine together the Saltines and flour in a small bowl.
Dredge the crab cakes in the mixture of flour and Saltine crackers.
In a large sauté pan over medium heat, melt together the butter and oil. Cook the crab cakes for about 4 minutes or until golden brown. Flip the crab cake over and brown the other side.
Mix the cocktail sauce ingredients together in a bowl.
Put the cocktail sauce in a ramekin or another dipping container and serve with the crab cakes.