Add the chips to a food processor and process until just crumbs remain, you should have 1 cup of crumbs.
Add half of the crumbs (1/2 cup) to a bowl along with the remaining crab cake ingredients (except the butter), mix to combine. Form into 4 patties, about 1 inch thick. Place remaining chip crumbs in a bowl.
One at a time, place the patties in the Panko and press until well coated on all sides with chip crumbs.
Melt the butter in a large skillet over medium high heat. Cook the crab cakes on both sides until golden brown, about 3 minutes per side.
In the top of a double boiler (off heat) whisk together the egg yolks, and beer vigorously until frothy and doubled in volume. Add the double boiler to heat until the water is gently simmering, whisking until the egg yolks start to thicken. Slowly add the butter while whisking continuously until the sauce has thickened. Stir in the sriracha, lemon juice and salt.
Plate the crab cakes, drizzle with sauce, serve immediately.