Alaska Snow Crab Cakes with Tarragon Aioli

Alaska Snow or Dungeness crab is the best in my opinion and makes a wonderful crab cake. Use whatever crab you have available, they’ll still be delicious. –Chef John Ash

Alaska Snow Crab Cakes with Tarragon Aioli 

Print This Recipe Total time Yield 6Source Recipe developed by Chef John Ash for the Alaska Seafood Marketing InstitutePublished


  • 1 large egg, lightly beaten
  • .75 cup plus 5 tablespoons mayonnaise, divided
  • 1 tablespoon minced parsley
  • 1 tablespoon minced green onion, white and light green parts only
  • 2 teaspoon worcestershire sauce
  • 4 large peeled & blanched garlic cloves
  • 1 tablespoon olive oil
  • 1 tablespoon chopped tarragon
  • 4 drop fresh lemon juice, or to taste
  • 1 pinch each kosher salt & white pepper
  • 3 drop hot sauce, or to taste
  • 1 pound fresh cooked alaska snow or dungeness crab meat, picked over to remove any shell
  • ½ cup coarse dry breadcrumbs (panko preferred), or more as needed
  • ¼ cup clarified butter or olive oil for sautéing
  • 6 small tarragon sprigs, as garnish
  • 2 ounce fresh salmon caviar, rinsed in cold water, optional


Make the aioli: Add blanched garlic, 1 tablespoon olive oil, 3/4 cup mayonnaise, chopped tarragon, and lemon juice to a mini food processor and pulse till smooth. Store refrigerated for at least 1 hour to allow flavors to blend before using. 

Make the crab cakes: Combine egg, 5 tablespoons mayonnaise, parsley, green onion, Worcestershire, salt, pepper, and hot sauce; stir to combine. Stir in crab and then ½ cup breadcrumbs. Don’t over mix. You want the cakes to just hold together and be delicate in texture. Mix in additional crumbs if mixture is too moist. 

Form into 6 cakes. Lightly dust both sides with additional breadcrumbs and sauté in clarified butter or oil until lightly browned on both sides, about 3 minutes per side. Serve with a little dollop of aioli on top with the tarragon sprigs and the salmon caviar (is using).