In a large bowl, combine the crab, crackers, 1 tsp of mayonnaise, chives, mustard, lemon zest and egg. Mix together well.
Form palm-sized cakes (about 3" in diameter). Place cakes on a baking tray covered with parchment paper.
In a pan, heat olive oil over medium-high heat. Cook the crab cakes in batches, about 2 minutes on each side. Put cooked crab cakes back on the baking tray.
Bake in the oven for 10 minutes.
SPICY MAYO
Using the remaining mayonnaise, add several drops of hot sauce or sriracha sauce.
Stir well. Add more hot sauce or sriracha until desired heat level is achieved.
Garnish crab cakes with a light sprinkling of dill weed and a dollop of spicy mayo.