Miniature Crab Cakes with Mustard Mayonnaise

1. 1

   In a small non-stick skillet saute bell pepper in oil over moderately high heat, stirring, 2 minutes, or until softened and golden.

2. 2

   In a bowl whisk together mayonnaise, yolk, mustard, lemon juice, tarragon, and bell pepper and stir in crab and salt and pepper to taste gently but thoroughly.

3. 3

   Chill crab mixture, covered, at least 1 hour and up to 1 day.

4. 4

   Preheat oven to 350F.

5. 5

   In a large shallow baking pan spread lt;I>panko in even layer.

6. 6

   Toast panko, stirring occasionally, until golden, about 10 minutes, and cool.

7. 7

   (Panko may be toasted 1 week ahead and kept in an airtight container at room temperature.)

8. 8

   Form rounded teaspoons of crab mixture into slightly flattened 1-inch rounds and gently coat with panko, transferring to a shallow baking pan.

9. 9

   Chill crab cakes, loosely covered with wax paper, at least 2 hours and up to 4.

10. 10

    In a small bowl whisk together mayonnaise, mustard, and lemon juice.

11. 11

    (Mayonnaise may be made 3 days ahead and chilled, covered.)

12. 12

    Preheat oven to 450F.

13. 13

    Drizzle a scant 1/4 teaspoon butter on each crab cake and bake in middle of oven until crisp and cooked through, about 15 minutes.

14. 14

    Serve crab cakes with mustard mayonnaise.

* Per serving · 4 servings · Values may vary.