How to Make It
Make the crab cakes. In a large mixing bowl combine the mayo, juices, herbs, seasoning, and bread crumbs. Allow to sit for 10 minutes or so. The breadcrumbs absorb the excess moisture. Fold in the egg whites. Finally add the crab and zest. Fold gently together as not to break up the crab too much. Portion into 1.5 oz cakes. Lightly sauté the crab cakes on both sides and golden brown.
Make the beurre blanc. Combine the white wine, vinegar, and jalapeño in a sauce pot and reduce by 2/3. Add the heavy cream. When it returns to a boil, remove from the heat and whisk in the butter 2 cubes at a time. Season with salt, pepper and the lemon juice.
Serve. Top each crab cake with a poached egg over the beurre blanc.