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["In a large bowl, combine mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne.", "Fold in crabmeat and 1/4 cup of cracker crumbs.", "Shape mixture into 16 cakes about 1"" thick. Coat crab cakes with remaining cracker crumbs and transfer to a baking sheet lined with waxed paper.", "Refrigerate for at least 2 hours or overnight to ""set"" cakes.", "*About 10 minutes before cooking cakes,* MAKE SAUCE.", "Heat oil in small heavy sauce pan over medium-low heat.", "Add chives and garlic; saute until tender, about 3 minutes.", "Add chili sauce and stir 1 minute. Immediately, add cream, wine and lime juice. Simmer until sauce is slightly thickened, about 5 minutes.", "Remove from heat, cover and keep warm over hot water.", "MAKE CRAB CAKES:(Handle crab cakes gently with wide-thin metal spatual, for best results).", "When ready to serve:", "In cast iron skillet, melt 1 tablespoon of butter in 2 tablespoons of oil.", "When foam subsides, add half crab cakes and cook over moderate heat until golden and crisp, 2-3 minutes per side.", "Drain crab cakes on paper towels; then keep warm in a low oven.", "Repeat with remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes.", "Serve with lemon wedges and Garlic-Chili Sauce."]
