Place snapper fillets skin side down in a baking dish which has been sprayed with Pam. Squeeze 1/2 of the lemon over the fish.

In a skillet, melt butter with garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook on low for 2 minutes, just to blend flavors. Add the juice of the other half of lemon to the butter mixture. Brush the top of fish fillets with the butter and herb mixture. Toss cracker crumbs in the remaining butter mixture with parmesan cheese; sprinkle over the fillets. Bake at 425° for about 15 minutes, depending on thickness of fillets, until fish flakes easily and is no longer translucent.