CAJUN TARTAR SAUCE:
1 bottle (10-ounce) tartar sauce, Best Foods®/Hellmann’s®
2 teaspoons Cajun seasoning, McCormick®
1 scallion (green onion), finely chopped
6 dashes hot pepper sauce, Tabasco®
2 cans (6 ounces each) lump crabmeat, drained, Crown Prince®
1 cup fresh bread crumbs
1 tablespoon fines herbes blend, McCormick®
1 box (8.5-ounce) corn muffin mix, Jiffy®
Vegetable oil for frying
12 sweet buns, King’s Hawaiian®
Butter lettuce leaves
Preheat oven to 375°F.
For Cajun tartar sauce, in a small bowl, stir together tartar sauce, Cajun seasoning, scallion, and hot pepper sauce.
For crab cakes, in a medium bowl, stir together drained crab meat and 1 cup of the Cajun Tartar Sauce until mixed. Add bread crumbs and fines herbes; toss just until combined. (Overmixing will cause crab cakes to become gummy.) Form mixture into about twelve 2-inch crab cakes.
Pour corn muffin mix into a shallow dish. Carefully dredge crab cakes in corn muffin mix; set aside.
In a large skillet, add enough oil to cover bottom; heat oil over medium heat. When oil is shimmering, fry crab cakes in batches about 2 minutes per side or just until golden. Transfer to a baking sheet.
Bake for 8 to 10 minutes or until heated through. Serve crab cakes on sweet buns with lettuce, tomato, and additional Cajun tartar sauce.