Smo - Fried Lump Crab Cakes with Smoked Garlic Tartar Sauce

For the Crab Cakes:

1. In a sauté pan, melt 1 tbsp butter and olive oil together over medium heat. Sauté the finely chopped onions, celery, and red pepper until softened. Cool completely.
2. In a large bowl, combine the cooled sautéed vegetables, Old Bay seasoning, dried chives, egg yolk, hot sauce (if using), Worcestershire sauce, and Dijon mustard. Mix well.
3. Gently fold in the lump crab meat.
4. Carefully fold in the stiffly beaten egg whites.
5. Add the cracker crumbs, folding in 1/4 cup at a time, until the mixture just comes together and holds its shape.
6. Form the mixture into 6-8 equal-sized patties.
7. Place the patties on a silicone mat or parchment paper-lined baking sheet and refrigerate for at least 1 hour, or preferably overnight, covered with plastic wrap.
8. Preheat your Traeger grill to 225°F and set to super smoke. Smoke the crab cakes until their internal temperature reaches 120°F.
9. In a sauté pan, melt the remaining 2 tbsp of butter over medium-high heat.
10. Fry the smoked crab cakes for 2-4 minutes per side until they are golden brown and their internal temperature reaches 140-150°F.
11. Serve immediately with smoked garlic tartar sauce and lemon wedges.

For the Smoked Garlic Tartar Sauce:

1. In a small bowl, combine the smoked garlic purée, mayonnaise, lemon juice and zest, sweet relish, spicy brown mustard, and finely minced capers. Mix until well combined.
2. Season with salt and pepper to taste.
3. The tartar sauce can be stored in an airtight container in the refrigerator for up to 1 week.