Stir together the mayonnaise, sour cream, chives, parsley, mustard, Worcestershire, Old Bay, salt, egg, breadcrumbs and bell pepper in a medium bowl until well combined. Fold in the crabmeat; refrigerate 30 minutes.
Line a large plate with parchment paper. Scoop the mixture into 16 tablespoons and set on the parchment. Form into small patties with your hands. Heat the olive oil in a large nonstick skillet over medium heat. Working in batches to avoid crowding, add the crab cakes and cook until golden brown, about 2 minutes per side. Drain the crab cakes briefly on a paper-towel lined plate. Serve sprinkled with more chives.
