In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, shallot, parsley, and beaten egg. Gently fold in the breadcrumbs until just combined.

Form Cakes

With wet hands, form the crab mixture into patties, about 4 inches in diameter. Place on a plate and refrigerate for at least 30 minutes to firm up.

Cook Crab Cakes

Heat olive oil in a large skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side, or until golden brown and heated through.

Dill Beurre Blanc Preparation

Prepare Reduction

In a saucepan, combine white wine and shallots. Bring to a boil and reduce until liquid is about 1/4 cup.

Finish Sauce

Add heavy cream and simmer for 5 minutes. Whisk in the cold butter, one cube at a time, until smooth. Stir in fresh dill, salt, and pepper.

Wilted Spinach Preparation

Sauté Spinach

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute.

Add Spinach

Add fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper.

Béarnaise Tartar Sauce Preparation

Mix Sauce Ingredients

In a bowl, combine mayonnaise, Dijon mustard, fresh tarragon, lemon juice, and chopped capers. Season with salt and pepper to taste.