• Preheat a cast iron skillet over medium high-heat.
  
• In a large bowl, add crab meat, jalapeño pepper, scallions, bacon, Panko crumbs, lime zest, seafood seasoning, salt and pepper. Gently mix together mixture with your hands, being careful to keep some large pieces of crab intact.
  
• In a medium bowl, stir the egg, mayonnaise, and a few dashes of hot sauce together. Mix the mayonnaise mixture gently into the crab mixture until just combined. Handle the crab mixture as little as possible to keep it light and from becoming too dense.
  
• Form the crab cake rounds into 1-inch thick by 2-inch diameter and place on a plate, then place them in the refrigerator for about an hour. When ready to cook, remove from the refrigerator and preheat a skillet until almost sizzling. Add a little olive oil to the skillet and when the olive oil is shimmering, arrange a few of the crab cakes in the skillet and fry for about 3 minutes on one side, or until the crab cakes are golden brown on the bottom. Gently turn each crab cake over and allow to cook for 3 more minutes.
  
• Remove crab cakes to a serving platter.
  

Crab Cakes Sauce

• Mix together mayonnaise, lime juice, seafood seasoning, and a few dashes of hot sauce. If the sauce is too thick, add a little olive oil to loosen it a bit.
  
• Serve crab cakes with a dollop of sauce, a few lime wedges, a dash or two of hot sauce, and a smile!! Enjoy!!