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1. Combine the mayonnaise, egg yolks, mustard, tarragon, Worcestershire sauce, crab boil seasoning, red pepper sauce, salt, and pepper in a large bowl. Carefully fold in the crab meat.
2. Spread bread crumbs on 2 cookie sheets. Drop crab mixture by tablespoonfuls on top of crumbs. Shape into small cakes; roll in crumbs to coat evenly. Chill 1 hour.
3. Heat oil in a 12-inch skillet over medium heat. Cook cakes in 3 batches about 2 to 3 minutes per side, then transfer to paper towels to drain. Arrange crab cakes on a warm serving platter. Serve with sauces. Makes about 48 appetizers.