Crab Rice Dressing - The Local Palate

Ingredients

• 1 cup heavy cream
• Zest and juice of 1 lemon
• ½ cup basil
• 2 teaspoons salt
• 2 tablespoons cilantro
• 1-2 slices pickled jalapeño
• ¼ pound unsalted butter, softened
• 1 teaspoon salt
• 1 teaspoon garlic
• 1 teaspoon fish sauce
• 4 ounces crab roe
• 2 pounds bacon, diced
• 1 tablespoon minced garlic
• ½ cup diced yellow onion
• 1 quart cooked Carolina Gold rice
• 1 ounce Herbsaint liqueur
• ½ ounce sherry vinegar
• 4 ounces blue crab meat
• 1 tablespoon crab butter
• ½ cup roughly chopped turnip greens
• Salt and pepper to taste
• Cilantro leaves for garnish
• Lime wedges for serving