In a medium bowl, place the egg, mayonnaise, salt, mustard, Tabasco and pepper and whisk until smooth. Add crabmeat, chives and crumbs, and toss lightly with a fork, being careful not to break up meat.
Shape into 6 patties. Wrap each patty in plastic paper and chill in the refrigerator for at least 30 minutes.
Fry in hot oil until golden brown for 4 to 5 minutes. Flip cakes over and cook for 4 to 5 minutes, until done. Drain on paper towels. Serve with lemon wedges.
Contributed by Joyce Taylor