Drain crabmeat, pick out shells and pat dry with paper towels
Add crabmeat, bell pepper, tarragon, ½ cup Panko bread crumbs, egg, salt, pepper, mayo, dried mustard, old bay seasoning and optional horseradish to a medium mixing bowl and mix with a rubber spatula
Make as many cakes as you like. I made 5 good sized cakes
Add ½ cup Panko bread crumbs to a shallow dish and place each cake in and coat the sides until all the cakes are covered
Heat heavy sauté pan and add oil to cover the bottom
Place as many crab cakes as you can in the sauté pan and cook 4 minutes each side or until they are evenly browned
Remove cakes and place on a decorative platter. Drizzle a sauce over the cakes and serve with some tartar sauce or/and cocktail sauce.