Sliced tomatoes and butter lettuce leaves, for serving
Form the crab cakes: In a bowl, whisk together the egg, mayo, mustard, hot sauce, Worcestershire, salt, pepper, and chives. Gently fold in the crabmeat and panko, trying not to break up the crab. (It’s just a little bit of bread crumbs to hold the cakes together, not a filler!) Form into 4 equal-sized (about 4 inches arond and 1 inch thick) crab cakes, arrange them on a plate, cover with plastic wrap, and refrigerate for 1 hour.
Make the Southern mayo: Stir together the mayonnaise, onion, pepper, celery, olive oil, hot sauce, caraway, and salt until smooth. Chill until ready to use.
Fry the crab cakes: In a large skillet, heat the oil over medium-high heat until shimmering hot. Gently lay the crab cakes in the oil and fry until golden on the underside, 4 minutes. Gently flip and fry an additional 4 minutes. Drain on paper towels and cover with foil to keep warm.
Build the sandwiches: Preheat the broiler. Lightly butter the buns and broil them until lightly golden, 1 to 3 minutes depending on your broiler. Spread some mayo in each bun, then later with a slice of tomato, 2 pieces of butter lettuce, and a crab cake. Enjoy!