b'Maryland Crab Fritters with Herb Salad and Lemon AoliHEATHER TERHUNEServes 4FOR THE LEMON AOLI:V cup mayonnaiseJuice and zest of 1 lemon1V teaspoons Dijon mustard1 teaspoon sherry wine vinegarW cup Pompeian Extra Virgin Olive OilSalt and pepper to tasteFOR THE CRAB FRITTERS:2 large eggs, separated1 tablespoon crme frache or sour cream1 cup (about 6 ounces) packed Maryland backfin crabmeat (no claw meat)2 tablespoons finely chopped fresh chives1 tablespoon finely chopped shallots1 tablespoon chopped Italian parsley1 tablespoon butter, for sauting Salt and pepperFOR THE HERB SALAD:2 tablespoons Pompeian Extra Virgin Olive Oil1 tablespoon lemon juiceSalt and pepperV cup (packed) fresh basil leavesV cup (packed) fresh Italian parsley leavesTO PREPARE THE LEMON AOLI:Place the mayonnaise in a small bowl. Whisk in the lemon juice, zest, mustard and vinegar. Gradually whisk in the olive oil.Season with salt and pepper to taste. TO PREPARE THE CRAB FRITTERS:Whisk the egg yolks and crme frache in a small bowl. Combine the crabmeat, chives, shallots and parsley in a medium bowl. Gently add the yolk mixture to the crabmeat.Beat the egg whites in a bowl until stiff but not dry; gently fold into the crab mixture. Melt the butter in a large nonstick saut pan over medium heat. For each fritter, drop a quarter of the 97'