Flake the salmon with a fork, then add the cracker meal to the bowl and use your hands to blend it into the fish.
Whisk together the mayonnaise, Old Bay, hot pepper sauce, lemon zest and juice, and salt and pepper, then stir it into the fish mixture along with the celery and dill. The mixture should just hold together: Add more cracker meal if it's too wet, or a bit more mayonnaise if it's too dry. Use a 1/3-cup measure to form 8 patties around 3 inches wide and 1 inch thick.
Heat 1/4 inch of oil in a large nonstick skillet over moderate heat, until a pinch of the fish mixture sizzles when dropped in the pan. Fry the cakes in a single layer until golden, around 4 minutes per side. Drain on a paper-towel-lined plate and serve with tartar sauce.