In a large mixing bowl, gently fold together the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, chopped tarragon, and egg until well combined. Be careful not to break up the crab meat too much.

Add Breadcrumbs

Slowly add the panko breadcrumbs to the mixture until it binds together. You may need more or less depending on the moisture of the crab meat.

Form the Cakes

Shape the crab mixture into patties, about 3 inches in diameter. Place them on a parchment-lined baking sheet and refrigerate for at least 30 minutes to help them firm up.

Prepare the Beurre Blanc

In a saucepan, bring the white wine and lemon juice to a simmer over medium heat. Reduce by half, then lower the heat and whisk in the butter until the sauce is emulsified. Stir in fine herbes and season with salt to taste.

Cook the Crab Cakes

In a skillet over medium heat, add a bit of oil and cook the crab cakes for about 4-5 minutes on each side or until golden brown and heated through.

Prepare the Salad

In a bowl, combine the shaved fennel and supremed orange. Toss together with a drizzle of olive oil and season with salt and pepper.

Serve

Plate the crab cakes, drizzle with tarragon mustard beurre blanc, and serve with the shaved fennel salad on the side.