In a large bowl combine the crab, chives, mayo, dry mustard, red onion, dill, capers and 1 cup of panko and mix thoroughly. Add salt and pepper to taste then mix in the eggs until combined.

Line a baking sheet with parchment paper and place the 2 cups of panko on a large plate. Using a large (size 8 or ½ c.) ice cream scoop or your hands, form each crab cake and carefully place it onto the plate of panko, gently pressing some panko on the top of the cake. 

Using a metal spatula, carefully lift the crab cake onto the prepared cookie sheet and repeat until all of the mixture is used up. Refrigerate the crab cakes for 30-60 minutes.

Meanwhile, prepare the tartar sauce by combining all of the ingredients together in a small bowl. Refrigerate until ready to serve.

Line a large plate with paper towel. Add oil to a large frying pan until it is ½” deep. Heat over medium-high heat and fry the crab cakes in batches, careful not to over crowd the pan (we used a large pan and cooked 4 at a time), until the crab cakes are golden on each side. Remove from the pan with a metal spatula and repeat with the remaining crab cakes. Serve immediately with the tartar sauce and fresh dill as a garnish if desired.