Crab Cakes with Spinach and Beurre Blanc - James Martin Chef

Ingredients

• 400g white crab meat
• 400g cooked potato, riced
• ½ lemon juice only
• 2 eggs
• Salt and pepper
• 50g plain flour
• 50g panko bread crumbs
• 50ml white wine vinegar
• 40ml white wine
• 1 shallot, peeled and diced
• 8 white peppercorns
• 1 bay leaf
• 1 small bunch chives, chopped
• 25ml double cream
• 200g butter diced and chilled
• 50g brown crab meat
• 100g baby spinach
• 15g butter