Crab Cakes With Chipotle Tartar Sauce

Directions

1. In a skillet heat 3 Tbsp. of oil over high heat. Add in onions and bell peppers and saute/fry 1 minute; season with salt and white and black pepper. Stir in green onions, garlic and 2 Tbsp. of Bayou Blast; cook 1 minute. Transfer sauteed vegetables to a large bowl and cold slightly. Whisk in 2 Large eggs, then stir in mustard, 1/4 c. of bread crumbs and Parmesan cheese. Gently mix in crabmeat, taking care not to break it up, till well-combined.
2. In 3 shallow bowls, combine flour with 1 tsp. Creole seasoning in one; combine bread crumbs with remaining 1 Tbsp. plus 1 tsp. Creole seasoning in second; and whisk remaining 1 egg with 1/4 c. water in third.
3. Using your hands, gently form 8 medium cakes from crab mix, packing them firmly but not tightly. Dredge cakes in seasoned flour, dip in egg mix, then coat thoroughly with seasoned bread crumbs, patting gently to pack and be sure crumbs adhere; shake off any excess crumbs.
4. In a large skillet heat remaining 3 Tbsp. oil over high heat. When very warm add in crab cakes and pan-fry till golden brown-brown and crisp, about 2 min per side. Drain on paper towels.
5. To serve, arrange 2 crab cakes on each of 4 plates, spoon a dollop of Creole Tartar Sauce alongside, and sprinkle rims of plates with Creole seasoning and green onions.
6. This recipe yields 4 main course or possibly 8 appetizer servings.