Preheat oven to 400 degrees.
In a large bowl, combine bell pepper, sour cream, bread crumbs, mustard, creole seasoning, and pepper. Mix well. Add crabmeat and gently mix ingredients together, being careful not to break up lumps of crab.
Shape mixture into 4 cakes, each about 1-inch thick and 3 inches wide. (If crab cakes ten to crumble, press mixture together tightly and refrigerate 30 minutes to 1 hour. Otherwise, proceed with preparation.) Place flour in a shallow dish, add crab cakes, and turn to coat both sides.
Heat oil in a large ovenproof skillet over medium heat. Add crab cakes, and saut 2 to 3 minutes per side or until golden brown. Transfer pan to oven, and bake 20 minutes or until crab cakes are cooked through.
Meanwhile, to make tartar sauce, combine all ingredients in a small bowl; mix well. Serve promptly with hot crab cakes, or refrigerate until ready to serve.