Crabcakes with Zesty Herb Tartar Sauce

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1 cup oyster crackers

1/4 cup cornichons

1 tablespoon capers, drained 

2 scallions, roughly chopped 

Leaves from 1 sprig fresh tarragon

1 cup mayonnaise 

1 tablespoon lemon juice 

1 tablespoon Dijon mustard 

1/4 teaspoon black pepper 

1 large egg, lightly beaten 

1 pound jumbo lump crabmeat 

2 tablespoons olive oil 

Lemon wedges, for serving