Combine crabmeat, corn, celery, red bell pepper, grated onion, mayonnaise, TABASCO® Sauce, salt and 1/2 cup saltine cracker crumbs in medium bowl; mix well. Form 2 tablespoons of mixture into 2-inch round patties. Repeat with remaining mixture to make 12 patties. Carefully coat each patty with remaining cracker crumbs.
Heat oil and butter in 12-inch skillet over medium heat. Cook crab cakes until golden, about 3 minutes per side, adding more oil and butter if necessary.
For Spicy Dill Sauce, combine sour cream, dill, lemon juice and TABASCO® Sauce.
Serve crab cakes on bed of mesculin lettuce mix with Spicy Dill Sauce.