Crab Meat

1. Squeeze out the liquid from the crab meat and reserve.
2. Melt butter on medium heat, add flour and mix well with a whisk.
3. Bring milk to a boil and add it to the butter and flour mixture stirring constantly until thick.
4. Add egg yolk and mix.
5. Place the crabmeat in a medium sized mixing bowl and fold the butter, flour, milk and egg mixture into the meat. Season to taste with the salt, the Piment d’Espelette, and tarragon.
6. Refrigerate up to 5 hours.

Guacamole

1. Place all the ingredients in a wide bowl and fold them together using a fork.
2. Season with salt and set off to the side.

Beurre Blanc

1. In a medium size pan add shallots and vinegar and reduce to 1½ teaspoons (7.39 ml).
2. Add heavy cream and reduce by half .
3. Remove from stove top and add the butter a little bit at the time until smooth.
4. Strain sauce through a fine mesh sieve.
5. Add diced tomatoes just before plating.

Assembling the crab cakes

1. Beat eggs with water in a shallow pan.
2. Place flour in a shallow pan.
3. Place panko in a separate shallow pan.
4. Roll the crab cakes in the flour then in the egg mixture then in Panko.
5. Reserve in freezer at least 2 hrs.
6. Fry in canola oil until nice and golden. Make sure they are hot inside (use a cake tester to get the temperature).
7. Place the beurre blanc on the plate first, then the crab cake and top with the guacamole.