Crabby Crab Cakes with Lime Beurre Blanc

1 pound fresh lump crab meat (can be claw)

1 egg 

1 tablespoon Dijon mustard

2 scallions, chopped, some green parts reserved for garnish

1 large toe garlic minced

juice of half a lime

Salt and freshly ground black pepper

2 tablespoons flour, more for dredging 

2 tablespoons bread crumbs--panko is great

2 tablespoons extra virgin olive oil 

4 tablespoons butter 

Beurre Blanc

6 tablespoons butter

1 scallion, chopped

1 toe garlic, minced

1/2 cup fruity white wine

juice of half a lime

1/4 teaspoon Sriracha or other hot sauce

salt and pepper to taste

1. Gently combine crab, egg, mustard, salt, pepper, 2 tablespoons flour, and breadcrumbs. Cover, and put in freezer for 5 minutes. Shape mixture into 8 patties, wrap each with plastic, place on a plate and freeze for 15 minutes. 

2. Heat 1 tablespoon butter in a small skillet over medium heat, add scallion and garlic and cook 5 minutes. Add wine, juice and Sriracha, turn heat to high and reduce to 2 tablespoon, just enough to cover the bottom of a pan. Remove from the heat and whisk in 5 tablespoons of butter, one at a time. Correct seasonings.

3. Put flour on a plate. Combine oil and butter in 12-inch skillet, and turn heat to medium. When butter melts and its foam subsides, gently dredge a crab cake in flour. Gently tap off excess flour, and add crab cake to pan; repeat with remaining crab cakes, and then turn heat to medium-high. 

4. Cook, rotating cakes in pan as necessary to brown first side, 5 to 8 minutes. Turn and brown other side. Sprinkle with reserved scallion tops. 

Yields 8 crab cakes.