In a large bowl, beat cream cheese with a hand mixer until smooth and fluffy, 3-4 minutes (or use the paddle attachment on your stand mixer).
Stir in crab meat, cheese, lemon juice, Worcestershire sauce, black pepper, garlic salt and 1 tablespoon of minced chives until well combined. Taste and add a few dashes of hot sauce if you like. Cover and chill for at least one hour.
To form the cheese ball: Remove from the refrigerator and form cheese mixture into a ball shape. Roll in remaining minced chives, coating completely (cut some more if needed). Wrap in plastic wrap and chill 15-30 minutes or until ready to serve.
To serve: Remove cheese ball from the refrigerator and smooth all around. Remove plastic wrap and place in the center of a serving platter. Serve chilled with crackers, toasted crostini or raw vegetables.
Use softened cream cheese. Set the cream cheese in a bowl on the counter for up to an hour but make sure to remove the wrapper first - it will go much faster this way. If you don't have that kind of time, you can soften it in the microwave for 10-15 seconds.
I recommend using lump crab meat rather than artificial crab. It's an option if you want something more budget friendly but the real crab tastes so much better.
Store leftovers, covered, in the fridge for up to 2 days.