Crab Cakes with tarragon aioli

Name: Crab Cakes with tarragon aioli
Yield: Serves 6
Cuisine: American
Ingredients: 2 teaspoons Worcestershire sauce, preferably white; 2 teaspoons Worcestershire sauce, preferably white; Fine sea salt and freshly ground white pepper; Fine sea salt and freshly ground white pepper; 1 large egg, beaten; 5 tablespoons (75 ml) mayonnaise; 1 tablespoon minced fresh flat-leaf parsley; 1 tablespoon minced green onion, including green tops; 2 tablespoons clarified butter or olive oil; Fresh tarragon sprigs, for garnish; 2 ounces (55 g) fresh salmon caviar, rinsed (optional), for garnish; Hot sauce, to taste; ½ cup (40 g) panko (Japanese bread crumbs), plus more for dusting; ½ cup (40 g) panko (Japanese bread crumbs), plus more for dusting; 2 tablespoons clarified butter or olive oil; 1 tablespoon chopped fresh tarragon; 1 tablespoon olive oil; 1 pound (455 g) cooked lump crabmeat, picked over for shell; Fresh lemon juice, to taste; 3 large poached garlic cloves; ¾ cup (180 ml) mayonnaise

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

The best crab cakes minimize the bread crumbs and maximize the crabmeat. The cakes should just hold together when gently squeezed. Here, they are served with a tarragon aioli, a perfect complement to the delicate taste of crabmeat.

Ingredients

Tarragon Aioli

¾ cup (180 ml) mayonnaise
3 large poached garlic cloves

Americas
United States
Fish course
Pescatarian
California

Method

To make the aioli, add the mayonnaise, garlic, olive oil, and tarragon to a mini food processor and pulse until smooth. Stir in a few drops of lemon juice to taste. Cover and refrigerate for at least 1 hour to let the flavors blend.

To make the crab cakes, gently squeeze the crabmeat to get rid of any excess moisture. In a medium bowl, combine the crabmeat, egg, mayonnaise, parsley, gre