Christian Delouvriers Crispy Mini Peeky Toe Crab Cakes with Guacamole and Tomato Beurre Blanc

Ingredients

• 8 ounces (226.8 g) peeky toe crabmeat (or crabmeat of your choice)
• 2 tablespoons (29.57 ml) butter
• 2 tablespoons (29.57 ml) all purpose flour
• ¼ cup (2 fl ounces or 59 ml) milk
• 1 egg yolk
• 1 teaspoon (4.92 ml) tarragon
• Salt to taste
• Pinch of piment d’espelette
• 1 tablespoon (14.79 ml) white onion finely chopped
• 1 tablespoon (14.79 ml) finely chopped cilantro
• 1 teaspoon (4.92 ml) finely diced jalapeno pepper
• 2 medium ripe haas avocados diced
• 1 tablespoon (14.79 ml) of diced shallots
• 2 tablespoons (29.57 ml) white wine vinegar
• 1½ tablespoons (22.18 ml) heavy cream
• 3 tablespoons (44.36 ml) butter cut into 1-inch (25.4 mm) cubes
• 3 tablespoons (44.36 ml) diced tomato
• 3 whole eggs
• 2 tablespoons (29.57 ml) water
• 6 tablespoons (88.72 ml) flour
• 1 ½ lb (24 ounces or 680.4 g) panko
• 2 quarts (1.89 l) canola oil

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