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
- 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).