Carolina Crabcakes
posted by kyle martin
2 servings or 2 "8 ounce cakes"

1 lb lump crabmeat
1 teaspoon Old Bay Seasoning
1 teaspoon lemon juice
1 tablespoon dried chervil
1 pinch black pepper
1/2 cup heavy cream
3–4 chives, chopped
1 teaspoon capers
Japanese-style bread crumbs

Whole grain mustard vinaigrette
1 cup extra-virgin olive oil
1/3 cup white balsamic vinegar
1 ounce scallions, chopped fine
1 ounce basil, chopped fine
1 ounce oregano, chopped fine
2 tablespoons grain mustard

Gently mix first 5 ingredients. Whip cream, chives and capers in a food processor. Gently fold cream mixture into crab mixture. Form into two cakes. Coat lightly with breadcrumbs. Saute to golden brown. Serve over rice and collard greens. Drizzle with whole grain mustard vinaigrette.