Crab Fritters with Herb Salad and Meyer Lemon Aïoli

Ingredients

• 1/2 cup mayonnaise
• 2 tablespoons fresh Meyer lemon juice
• 1 1/2 teaspoons finely grated Meyer lemon peel
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon Sherry wine vinegar
• 1/4 cup extra-virgin olive oil
• 2 large eggs, separated
• 1 tablespoon crème fraîche or sour cream
• 1 cup (packed) fresh crabmeat, picked over, broken into 1/2-inch pieces (about 6 ounces)
• 2 tablespoons chopped fresh chives
• 1 tablespoon finely chopped shallot
• 1 tablespoon chopped fresh Italian parsley
• 4 medium-size fresh shiitake mushrooms, stemmed, caps thinly sliced
• 1 tablespoon butter
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh Meyer lemon juice
• 1/2 cup (packed) small fresh basil leaves
• 1/2 cup (packed) fresh Italian parsley leaves

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