Crab Roll & Corn Salad

In a medium-size bowl, whisk together the mayonnaise, lemon juice and mustard. Stir in 1 tablespoon of the chives, tarragon, thyme, red pepper sauce, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Add in the crab meat and the celery and combine gently. Cover and refrigerate for at least 1 hour.

In a medium-size bowl, stir together the corn, tomatoes, olive oil and the remaining chives, salt and pepper. Cover and refrigerate until ready to serve.

To serve, split the rolls and fill each with a generous 1/2 cup of the crab mixture. Serve immediately with the corn and tomato salad.

If desired, blanch the corn for 2 minutes. Allow to cool before removing the kernels.