Carolina Crab 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 scallion, chopped fine
• 1 ounce basil, chopped fine
• 1 ounce oregano, chopped fine
• 2 tablespoons whole grain mustard

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

lump crabmeat, lemon juice, chervil, black pepper, heavy cream, capers, bread crumbs, grain mustard vinaigrette, extra virgin olive oil, white balsamic vinegar, scallion, basil, oregano, whole grain mustard

Taken from www.food.com/recipe/carolina-crab-cakes-27977 (may not work)