DeLuca's Chophouse lists a Crab Cake made with jumbo lump crab meat finished with a beurre blanc sauce for a buttery, wine-based accent.[10] The use of beurre blanc gives this crab cake a French-inspired richness that sets it apart from the more common mustard or remoulade accompaniments.[10] Diners can expect a compact, well-formed cake with a tender interior, where the sauce pools around the crab to add silkiness and depth, making it a refined starter in a steakhouse setting.[10]