For the Crab Cakes ⢠In a medium mixing bowl combine mayonnaise, creole mustard, egg, worcestershire, Tabasco, lemon juice and chives. Mix thoroughly. Season to taste with sea salt and black pepper. ⢠Gently fold the crab meat into the mixture. Mix thoroughly being gentle as not to break up the crab meat. ⢠Gently add the panko bread crumbs to the mixture and fold together until all moisture has been absorbed. ⢠Gently form 2 to 3 ounce cakes in a ring mold. If a ring mold is not available form by hand. ⢠Place crab cakes into the refrigerator for later use. For the Charred Tomato Vinaigrette ⢠Remove the skin from the tomatoes. (Bring a medium sauce pot filled ½ way with water to a simmer. Add the tomatoes to the simmering water and blanch for 30 seconds. Remove and place in a bowl of ice water. Once cool remove from the ice water and the skin should peel away with your hands.) ⢠Preheat a grill on high heat. If a grill is not available broil or sauté. ⢠Cut the tomatoes in half and remove the seeds. Toss the tomatoes with the vegetable oil. ⢠Place the tomatoes on the grill and turn every 1 minute. Remove the tomatoes from the heat. ⢠Medium dice the tomatoes and place in a medium mixing bowl. Add the other ingredients and season to taste. To prepare the dish: 2 tbsp Vegetable Oil 1 lb Mixed Greens or Fresh Herb Salad ⢠Heat a sauté skillet on medium heat and add 2 tbsp salad or vegetable oil. Add the crab cakes and cook on both sides until golden brown. Place crab cake into a 350 degree oven for 7 minutes and heat through. ⢠Place a little mixed greens or fresh herb salad in the center of the plate. Place the warm crab cake on top and drizzle with the charred tomato vinaigrette. ⢠Serve