CRAB CAKES:

Drain the crab meat if needed. Pick through the meat for any rogue shells.

Add the cracker crumbs and chives to the crab meat.

Toss the mixture together using your fingers to gently break apart some of the lumps.

In a separate bowl, whisk together the mayonnaise, egg, Dijon mustard and Worcestershire sauce.

Once well mixed, stir it into the crab mixture. Fold the mixture with your hands until mixed thoroughly.

Cover with plastic wrap and refrigerate for at least one hour.

Scoop the crab mixture into six 1/2-cup mounds (or four larger mounds, however you wish to divide it) and lightly pack the meat into patties; the patties should be approx. 1 inch thick.

Heat the oil in a large nonstick skillet over moderate heat.

When the oil starts to simmer, carefully place the crab cakes into the pan. If the crab cakes are larger, do one at a time.

Cook until the underside of the cakes are dark golden brown - approx. 4 to 6 minutes.

Carefully flip the crab cakes.

Reduce the heat to medium-low.

Cook for another 4 minutes (approx.) or until you achieve a dark golden brown on that side as well.

LEMON CAPER AIOLI:

Smash 1 teaspoon of capers with a fork until completely smooshed.

Mix the capers into the mayonnaise.

Add the lemon zest and lemon juice.

Stir well until nicely combined. Taste and adjust ingredients to your preference.