Mix mayonnaise, egg, hot sauce, Old Bay, Worcestershire sauce, mustard, and chives in a medium sized bowl until combined.
Add cracker crumbs and crab and fold gently, using caution not to break up the crab. Cover and refrigerate mixture for at least 30 minutes or up to 2 hours.
Divide mixture into 5 or 6 equal portions to and lightly press the mixture into the form of a crab cake.
Place two burners of the grill on medium heat. Heat pan or skillet and add oil or ghee. I used the Hestan Nanobond 3.5 qt Sauteuse which is perfect for use on a grill and in this application.
Once oil or ghee is hot, place crab cakes gently into the pan and cook for 4-5 minutes on each side until golden brown and heated through. Close grill after initially adding crab cakes to the pan, and open the grill to flip them. The crab cakes are completely cooked at 155F
Serve immediately with a side of lemon caper sauce and lemon wedges.