Mini Crab Cakes

Garnish with lemon zest adds a savory flavor, so you don't even need the sauce. If you don't like tarragon, use thyme.
Place the bread slices in a mini food processor; chop until fine breadcrumbs form.Finely chop the lemon zest; set aside. Squeeze out the juice so that it is equal to 1 tablespoon. Combine the juice, tarragon, salt, pepper, and egg in a medium bowl, stirring with a whisk. Add the breadcrumbs; stir to form a smooth dough. Add the crab meat; mix gently until smooth. Shape the crab mixture into 16 equal patties (about 1 1/2 tablespoons each); place on a plate. Cool for 15 minutes until set.Preheat a large nonstick skillet over medium-high heat. Add the butter; whisk to coat. Place the crab cakes in the skillet; cook for 2 minutes on each side or until browned. Place the crab cakes on a platter; sprinkle evenly with the skin.