Cajun seasoning makes these crab cakes a bit spicier than the norm. You can make them with real crab meat, but you'll find surimi a budget-friendly choice.
Heat oven to 400°F. Coat 2 baking sheets with nonstick cooking spray.
In large bowl, mix together the surimi, onion, celery, green pepper, 1/4 cup mayonnaise dressing, bread crumbs, egg whites, Cajun seasoning and pepper sauce. Divide mixture into four portions; firmly press one portion into 3/4 cup dry measuring cup. Invert, tapping on baking sheet to remove. With hands, slightly press and shape mixture into a 4-inch patty, about 1-inch thick. Repeat with remaining portions.
Bake in 400°F oven until browned, about 40 minutes.
Place potato wedges on second sheet. Coat wedges with cooking spray. Season both sides of wedges with onion salt and paprika.
Bake in 400°F oven until fork tender and crispy, about 30 minutes, turning after 20 minutes.
In small bowl, mix together 1/4 cup mayonnaise dressing and pickle relish.
Serve crab cakes on buns with oven fries and tartar sauce. Serve with lettuce and tomato, if desired.