Instructions: MAKE THE CRAB MIXTURE: In a small non-stick skillet saute bell pepper in oil over moderately high heat, stirring 2 minutes, or until softened and golden. In a bowl whisk together mayonnaise, yolk, mustard, lemon juice, tarragon and bell pepper. Add crab and stir in gently but thoroughly. Salt and pepper to taste. Chill crab mixture, covered for at least 1 hour and up to 1 day.

MAKE THE CRAB CAKES: Preheat oven to 350 degrees F. In a large shallow baking pan spread panko in an even layer. Toast panko, stirring occasionally, until golden, about 10 minutes, and cool. (Panko may be toasted 1 week ahead and kept in an airtight container at room temperature.) Form rounded teaspoons of crab mixture into slightly flattened 1-inch rounds and gently coat with panko, transferring to a shallow baking pan. Chill crab cakes, loosely covered with wax paper, at least 2 hours and up to 4.

MAKE THE MUSTARD MAYONNAISE: In a small bowl whisk together mayonnaise, mustard and lemon juice. (Mayonnaise may be made 3 days ahead and chilled, covered.)

TO COOK: Preheat oven to 450 degrees F. Drizzle a scant 1/4 teaspoon of the melted butter on each crab cake and bake in middle of oven until crisp and cooked through, about 15 minutes. Serve crab cakes with mustard mayonnaise.

Makes about 42 miniature crab cakes.

NOTES : You can make larger cakes and serve as a main dish if you wish.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.