Put cottage cheese in a mini food processor or blender and blend until smooth.
In a medium plastic or glass bowl, stir together 2 tablespoon blended cottage cheese, ½ cup Saltine cracker crumbs, ⅓ cup minced onion, Old Bay seasoning, parsley, nutmeg, hot sauce, and egg.
Gently fold in crab meat, trying not to break up any lumps.
If the mixture seems too wet, stir in a tablespoon or two of the remaining cracker crumbs. You want the mixture to barely hold together when formed into a ball.
Shape crab cake mixture into 8 crab cakes. Transfer to a parchment or waxed paper lined baking sheet. Refrigerate at least 30 minutes or up to 8 hours.
Make the sauce
Transfer the remaining blended cottage cheese to a glass or plastic bowl. Stir in juice from ½ lemon, yogurt, Creole seasoning, 1 tablespoon minced green onion, and hot sauce. Taste and add additional lemon juice or hot sauce if needed. Refrigerate until use.
Cook the crab cakes
Put the remaining cracker crumbs in a shallow bowl or dish. Gently roll the crab cakes into crumbs to coat the outside. {For best results, refrigerate again for at least 15 minutes}.
Heat a large non-stick skillet over medium-high heat. Add ½ tablespoon olive oil and ½ tablespoon butter. Swirl around in pan to combine.
Put 4 crab cakes into pan, and cook until lightly browned on each side. It should take about 4-5 minutes per side. Transfer cooked crab cakes to a plate and keep warm.
Add remaining ½ tablespoon oil and ½ tablespoon butter to skillet. Repeat with remaining 4 crab cakes.
Serve with sauce on the side or on top of crab cakes. Enjoy!
Notes
*Refrigerating the crab cakes before cooking helps them hold together a lot better. You can skip refrigerating them for the second time after breading the outside, but this does help them stay together a little better.*I used ⅔ cup Saltine cracker crumbs in the crab cake mixture.*I used a combination of green onion and red onion in the crab cakes.*To freeze, form crab cakes. Wrap individually in waxed or parchment paper. Put in airtight containers or bags. Seal tightly and freeze for up to 1 month. Thaw in refrigerator for about 1-2 hours before cooking as directed.