Zucchini Flowers stuffed with Crab

Name: Zucchini Flowers stuffed with Crab
Ingredients: Serves 4; 1 lb jumbo lump crab meat, picked through for cartilage; 5 cornichons, chopped; 3 teaspoons capers, chopped; 1 small shallot, finely chopped; 2 teaspoons chives, chopped; 2 teaspoon chervil, chopped; 2 teaspoons parsley, chopped; 5 basil leaves, chopped; 2 teaspoons dijon mustard; 4 tablespoons mayonnaise; Juice and grated zest from 1/2 lemon; Few drops of tabasco or yuzusco; Salt and pepper to taste; 8 to 12 zucchini blossoms, pistil removed; 1/4 cup flour; 1 large egg, lightly beaten; 3/4 cup panko breadcrumbs; A few tablespoons olive oil; 1 bunch basil, leaves only; 1/2 cup mayonnaise, preferably homemade; 1 tablespoon creme fraiche; 1 tablespoon lemon juice; 2 cups young watercress leaves; 6 baby zucchini, thinly sliced on a mandoline; 6 patty pan squash, thinly sliced on a mandoline; 3 piquillo peppers, thinly sliced; Juice from 1 lemon; 1/2 shallot, finely chopped; 1 teaspoon dijon mustard