In a bowl, combine crab meat, bread crumbs, and chips. In a separate bowl, whisk together eggs and cream. Fold in cream mixture, hot sauce, Worcestershire sauce, parsley, and onion to crab mixture. Salt and pepper to taste. In a large heavy skillet, heat 2 tbsp. unsalted butter. Drop crab mixture by tablespoons. Cook crab cakes until golden brown, about 2 minutes on each side. Serve crab cakes warm with 1 tbsp. each of Herr’s Salsa for dipping. Makes 24 small crab cakes.