Preheat oven to 400
In a large bowl, combine bell pepper, sour cream, bread cumbs, mustard, creole seasoning & pepper. Mix well. Add crabmeat and gently mix together being careful not to break up lumps of crab.
Shape mixture into 4 cakes, each about 1 in thick and 3 inches wide. (If crab cakes tend to crumble, press misture together tightly and refrigerate 30 mins. to 1 hour.) Place flour in a shallow dish and add cakes turning to coat both sides.
Heat oil in large ovenproof skilled over medium heat. Saute cakes 2-3 mins. per side or until golden brown. Transfer pan to over and bake 20 mins.
Meanwhile make tartar sauce - combine all ingredients in a small bowl and mix well. Refrigerate or serve immediately with crab cakes.