In a large bowl, combine the crab, crackers, 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 a blender or food processor, beat the egg, Dijon mustard, and red wine vinegar.
Slowly add the canola oil until the mixture becomes very creamy in texture. (Add water if necessary to make a thinner texture.)
Add hot sauce or sriracha sauce.
Continue to process for 1 minute.
Garnish crab cakes with a light sprinkling of dill weed and a dollop of spicy mayo.