Crab Cakes With Chipotle Tartar Sauce

In a skillet heat 3 tablespoons of oil over high heat. Add onions and bell peppers and saute 1 minute; season with salt and white and black pepper. Stir in green onions, garlic and 2 teaspoons of Creole seasoning; cook 1 minute. Transfer sauteed vegetables to a large bowl and cool slightly. Whisk in 2 eggs, then stir in mustard, 1/4 cup of bread crumbs and Parmesan cheese. Gently fold in crabmeat, taking care not to break it up, until well-combined. In 3 shallow bowls, combine flour with 1 teaspoon Creole seasoning in one; combine bread crumbs with remaining  2 teaspoons Creole seasoning in second; and whisk remaining 1 egg with 1/4 cup water in third.

Using your hands, gently form 8 medium cakes from crab mixture, packing them firmly but not tightly. Dredge cakes in seasoned flour, dip in egg mixture, then coat thoroughly with seasoned bread crumbs, patting gently to pack sure crumbs adhere; shake off any excess crumbs. Cakes may be refrigerated at this point for up to one day.

When you are ready to cook the cakes, heat the remaining 3 tablespoons of oil in a large skillet over high heat. When the oil is hot, add the crab cakes (in batches if necessary) and pan-fry until golden-brown and crisp, about 2 minutes per side. Drain on paper towels. 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.