Folly Pier Stone Crab with Butterbeans and Beurre Blanc - The Local Palate

Ingredients

• 1 large shallot, sliced
• 1 cup white wine
• ½ lemon, juiced
• ¼ cup whipping cream
• 1 stick unsalted butter, diced
• 2 tablespoons Kosher salt, as needed
• 1 pound butterbeans
• 1 bunch parsley, stemmed and chopped
• 2 dozen stone crab claws (or as many as you can find)
• 5 bay leaves (preferably fresh)