Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, seafood seasoning, crushed crackers, chives, Dill, salt and pepper to taste in a large bowl and mix well. Add the cooked walleye meat (shredded); using a rubber spatula, gently fold the mixture together until just combined, being careful not to break down the walleye. Shape into 6 cakes (each about 1/3 cup) , coat with Golden Crispy Fish seasoning and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
Preheat a large nonstick pan to medium heat and coat with canola oil. When the oil is hot, place the walleye cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Serve immediately with tartar sauce or a squeeze of lemon.