Fried Softshell Crab w/ Sauce

When think of New Orleans, this is something that comes to mind. Mouthwatering, full of flavors. Softshell crabs (seasoned and fried in corn meal for fish fry. Lump crab meat for the topping and fresh asparagus (sautéed lightly and seasoned to taste) For the highlight of the dish the burbling sauce you will need 1 cup of heavy cream, ½ lemon squeezed and cook the cream and lemon down till it thickens. Then add 4 tablespoons of whole unsalted butter, salt and pepper to taste.