Crab Cakes Salad

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2 tablespoons finely chopped fresh chives

2 tablespoons finely chopped fresh parsley

Salt and freshly ground black pepper

1 pound cooked crabmeat, picked well 

1/3 cup panko breadcrumbs

2 tablespoons olive oil

Crab Cakes:

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 teaspoon hot pepper sauce

1 teaspoon Worcestershire sauce

3 egg yolks

Juice of 1 lemon

3 green onions, thinly sliced

2 cups mixed greens, such as celery leaves, arugula, endive or butter lettuce, for serving

Bean, Corn and Pepper Salad:

2 cups green and yellow beans, trimmed

Salt

1/4 cup extra-virgin olive oil

2 teaspoons diced shallots

1 red chile pepper, seeded and minced

1 clove garlic, minced

Kernels from 2 ears of corn

1 small red bell pepper, diced

1 yellow bell pepper, diced

Juice of 1 lemon

1/4 cup minced chives

Freshly ground black pepper