Instructions: Saute leeks and peppers until tender over medium heat. Add scallions and tarragon and remove from heat.

Combine with remaining ingredients down to bread crumbs. Form into 1-inch thick cakes and coat with breadcrumbs. Chill until ready to cook, then saute crab cakes in non-stick pan with a minimal amount of olive oil, about 3 minutes per side, until golden brown.

Serve over pasta, rice, or couscous, or on top of a mixed green salad, with lemon wedges and tartar sauce, roasted red pepper sauce, or Key lime butter sauce.

This recipe yields 4 servings.

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