Prepare Crab Cakes: Combine crabmeat, peppers, onion, garlic, basil, TABASCO® Sauce, mayonnaise, bread crumbs, salt and mustard in a mixing bowl. Try not to break up the crabmeat. Shape mixture into 6 patties and place on a baking sheet; cover with plastic wrap and refrigerate at least 2 hours.
Prepare Tartar Sauce: While crab cakes are being chilled, combine tartar sauce ingredients in a small bowl and mix well. Set aside.
Fill saute pan with about a quarter inch of oil and preheat over medium heat. Add crab cakes (in batches if necessary to avoid overcrowding) and cook until lightly brown, 2-3 minutes per side. Remove from pan, drain on paper towels and serve immediately with tartar sauce.
Makes 6 servings.
Created by Chef Kevin Sbraga