caper-tartar sauce:
1/2 cup mayonnaise
1/4 cup sour cream
1/2 lemon zested and juiced
2 tablespoons minced capers
salt and pepper to taste
crab cakes:
1 lb. lump crabmeat
2 roasted piquillo peppers, seeded and diced
1 ear sweet corn kernels
1 garlic clove, minced
1/3 cup panko breadcrumbs
1/4 cup mayonnaise
1 egg, lightly beaten
1 tablespoon minced tarragon
2 teaspoon thinly sliced chives
1/2 lemon zested and juiced
salt and pepper to taste
4 tablespoons unsalted butter, divided
micro-greens, optional
edible flowers, optional