Melt butter in medium sauce pan. Sauté red pepper, celery and onion until tender.
Remove from heat. Stir in tarragon, Tabasco, cayenne and salt.
Blend in mayonnaise, egg and bread crumbs. Gently blend in crab meat, being careful not to break meat apart.
Shape into bite-size balls, about 1 inch in diameter. Dredge lightly in remaining 1 cup of bread crumbs.
Deep fry in hot oil until golden brown, about 3 minutes. Be sure the oil is hot before putting in the second batch.
These can also be made as regular crab cakes.
Contributed by Joyce Taylor