Crab Cakes with tarragon aioli from The Hog Island Book of Fish & Seafood: Culinary Treasures from O

Ingredients

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