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. On medium heat, sauté onions, celery, and pepper together until softened. Cool.
2. In a bowl, mix the sautéed vegetables, Old Bay, dried chives, egg yolk, hot sauce (if using), Worcestershire sauce, and Dijon mustard together.
3. Gently fold in the lump crab meat, then fold in the beaten egg whites.
4. Add in cracker crumbs, folding in 1/4 cup at a time until the mixture just comes together.
5. Form into 6-8 equal sized patties. Place on a silicone mat-lined or parchment paper-lined baking sheet and refrigerate for 1 hour or overnight with plastic wrap.
6. Smoke crab cakes at 225F on a Traeger grill with super smoke until the internal temperature reaches 120F.
7. In a sauté pan, melt the remaining 2 tbsp of butter. Fry the crab cakes for 2-4 minutes per side until the internal temperature reaches 140-150F and they are golden brown.
8. Serve with tartar sauce and lemon wedges.

For the Smoked Garlic Tartar Sauce:

1. In a small bowl, mix the smoked garlic purée, mayonnaise, lemon juice & zest, sweet relish, spicy brown mustard, and finely minced capers.
2. Add salt & pepper to taste.
3. The tartar sauce is good for up to 1 week.