Remove the butter from the refrigerator to soften. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Remove any husks and silks from the corn. Quarter and deseed the lemon(s). Roughly chop the capers. Thinly slice the chives. Roughly chop the peppers. To make the dressing, in a large bowl, combine half the sliced chives, honey, whole grain mustard, and the juice of 2 lemon wedges (or 4 wedges for 4 servings); season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil (or 4 tablespoons for 4 servings). To make the tartar sauce, in a separate bowl, combine the sour cream, half the mayonnaise, chopped capers, the juice of 1 lemon wedge (or 2 wedges for 4 servings), and remaining sliced chives; season with salt and pepper. Place the crab in a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the crab to release as much liquid as possible; discard the liquid. Place the dried crab on a work surface; carefully pick through and remove any shells.

potatoes to the pot of boiling water and cook 11 minutes. Carefully add the corn cobs to the pot and continue to cook 2 to 4 minutes, or until the corn is bright yellow and the potatoes are tender when pierced with a fork. Turn off the heat. Drain thoroughly. Transfer the cooked corn to a plate and cover with foil to keep warm. Rinse the cooked potatoes under cold water to cool; drain thoroughly, then transfer to the bowl of chive dressing. Stir to coat. Taste, then season with salt and pepper if desired.

Meanwhile, crack the egg(s) into a large bowl; add the seasoning, smooth dijon mustard, and remaining mayonnaise. Season with salt and pepper; beat until smooth. Add the crab, breadcrumbs, and chopped peppers. Gently mix to combine. Form the mixture into 2 cakes (or 4 cakes for 4 servings) about 1/2-inch thick.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the crab cakes. Cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate; immediately season with salt.

In a large bowl, combine the arugula, the juice of the remaining lemon wedge(s), and a drizzle of olive oil; season with salt and pepper. Toss to coat. Serve the dressed arugula topped with the cooked crab cakes and tartar sauce. Serve the potato salad and cooked corn on the side. Top the corn with the softened butter. Enjoy!