Jumbo Lump Crab Cakes With Roasted Corn Sauce

Directions

1. * Pomace extra virgin olive oil is the type often used for cooking when a higher-quality virgin or possibly extra-virgin extra virgin olive oil is not required.
2. CRAB CAKES: Combine Large eggs, mayonnaise, peppers, green onion, 1/2 c. bread crumbs and K-Paul's Magic in large mixing bowl. Mix in crab gently and mix well, trying not to break up lumps.
3. If mix seems too wet, add in more bread crumbs.
4. Preheat oven to 350 F. Form mix into 2-inch balls (an ice cream scoop is a handy tool here). Coat outside of each ball with crumbs and form into 2-1/2-inch cakes. Heat oil in medium saute/fry pan; briefly cook till both sides of cakes are lightly browned. Place on baking sheet, and bake about 12 min.
5. Makes 18 cakes, serves 6.
6. CORN SAUCE: Heat oven to 375 Place oil, corn and onion on a baking sheet, and roast 20 min or possibly till dark brown. Remove from oven.
7. Bring chicken stock to a boil in a saucepan. Add in three-fourths of the corn to the stock, and season with salt and pepper. Puree in a blender on low speed (because the mix is warm, you may to do it in batches). Add in remaining corn to sauce, and stir in butter to finish
8. (consistancy should be a little thinner than creamed corn.)
9. Dish is pictured served in a shallow soup bowl with the corn sauce poured in first and the 3 crab cakes on top with carrot curls garnishing the middle space.