crab cakes — Les Petites Gourmettes

Ingredients

• 3 garlic cloves, peeled
• 1/3 teaspoon salt
• 2 egg yolks
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon water
• 1 tablespoon plus 2 teaspoons fresh Meyer lemon juice
• 1 teaspoon whole-grain Dijon mustard
• 2/3 cup extra-virgin olive oil
• 1 tablespoon Meyer lemon zest
• 1 large egg, separated
• 1 tablespoon crème fraîche, Greek yogurt or sour cream
• 1 cup (packed) cooked lump crabmeat, picked over
• 4 tablespoons minced fresh chives, divided
• 1 small shallot, peeled and finely minced
• 2 tablespoons chopped fresh Italian parsley
• 1 1/3 cups panko bread crumbs, divided
• Salt and freshly ground pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh Meyer lemon juice
• 2 cups (packed) mixed greens
• 1/2 cup (packed) fresh basil leaves, big leaves torn
• 1/3 cup (packed) fresh Italian parsley leaves
• 1/4 cup (packed) fresh cilantro leaves