King crab croquettes with sauce béarnaise

Peel and mince a shallot.

Heat a saucepan on low to medium heat with a splash of canola oil and sweat the shallot about a minute.

Add chopped tarragon and white pepper and cook about a minute more.

Add white wine and a splash of white wine vinegar and reduce by about two thirds.

Off the heat, cool slightly, whisk in the egg yolk and slowly incorporate butter to a thick, rich sauce; do not go too thick or the sauce splits. Hover the pan over the flame, on and off, so the eggs do not scramble.

Cover the sauce and keep it warm, stirring occasionally, until the croquettes are done.

Remove the crab meat from the shell and sift through it once or twice for slivers of shell and cartilage; keep the bowl on ice if slow.

Mix the crab with parsley, green onion, Dijon mustard, mayonnaise, lemon zest and white pepper; finish with lemon juice. No salt.

Shape the croquettes and bread them in flour, whipped eggs and panko, pressing gently but firmly so they hold together.

Fry in a pot half full of canola oil at 400F until deep golden brown and hot in the centre, about three to four minutes.

Drain on a tray lined with paper towels.

Plate the sauce first, then the croquettes; garnish with picked parsley and a pinch of fleur de sel on each.