Crab Cakes with Grilled Corn Purée

Make the corn purée: In a saucepan over medium heat, melt butter and add corn. Pour in stock and simmer for 8 to 10 minutes. Using a blender, purée mixture until smooth. Season with salt and pepper; set aside.

Heat a small amount of oil in a pan. Sauté celery, bell pepper, and onions until soft and fragrant. Season with salt and pepper. Set aside and let cool.

 

In a bowl, combine crab meat, green onions, parsley, mayonnaise, mustard, Worcestershire sauce, hot sauce, lemon juice, and breadcrumbs. Add sautéed vegetables and mix well.

 

Form mixture into 2-inch round patties. Dredge both sides in remaining breadcrumbs.

Heat oil in a pan and pan-fry crab cakes until golden, about 2 to 3 minutes on each side. Serve on a bed of corn kernels and top with corn purée.