6 tbsp. olive oil
1/8 tsp. cayenne pepper
1/4 tsp. white pepper
2 tsp. salt or to taste
3/4 cups panko (You can cut this back to 1/2 cup, as I do, if you are willing to be very gentle turning the cakes as they will be fragile…I think that it is worth it.)
1 lb lump or jumbo lump crabmeat (picked over for shells and drained of any liquid)
1/3 cup mayonaise
1 tbsp. minced fresh tarragon
1/3 cup minced red bell pepper
1/2 cup minced red onions