- Portion size 6 servings
In skillet, melt butter over medium heat; cook celery, onion and red pepper until softened and liquid is released, about 3 minutes. Sprinkle with flour; cook, stirring often, for 5 minutes. Pour in hot milk; cook, stirring constantly, until thickened, about 1 minute. Remove from heat.
Stir in egg yolks, 1 at a time. Stir in crabmeat, parsley, salt, hot pepper sauce and pepper. Let cool.
Meanwhile, in deep-fryer or large shallow Dutch oven, heat oil to 350°F (180°C) or until 1-inch (2.5 cm) cube of white bread turns golden in 1 minute.
Coating: Divide crab mixture into 12 cakes. Coat each in flour, then in eggs, then in breadcrumbs, pressing to adhere all over.
Deep-fry cakes, a few at a time, until golden brown and crisp, 2 to 4 minutes. Drain on paper towels. Repeat with remaining crab cakes.
Without cutting all the way through, slice rolls in half horizontally. Scoop out middle part of bread, leaving 1/2-inch (1 cm) border on all sides. Spread tartar sauce on cut sides. Top with tomato slices, shredded lettuce and 2 crab cakes each.