Crabcakes with Roasted Corn Cream Sauce

1 lb. L. crab meat
1 lb. claw crab meat
1cup Imperial Sauce
½ cup fresh breadcrumbs (no crusts)
Combine ingredients.

Imperial Sauce
1 whole egg
1 cup mayonnaise
1 ½ oz. Old Bay Seasoning
½ tsp dry mustard
½ tsp Worchestershire Sauce
½ tsp lemon juice
Combine all ingredients to yield one cup.

Corn Cream Sauce
2 tsp garlic minced
1 TBSP shallot minced
2 sp fresh thyme minced
1 oz. whole butter
¼ cup white wine
¾ cup roasted corn
1 TBSP flour           
1 cup chicken stock
1 cup heavy cream
salt and pepper to taste
Saute your garlic and shallots in butter until soft.  Add wine and reduce until almost dry.  Stir in flour and cook on low for two minutes.  Whisk in chicken stock and allow to thicken.  Fold in roasted corn and thyme.  Let simmer on low for 5 minutes.  Enrich with cream and allow to reduce until desired consistency.  Season to taste. 

Prepared for Your Day by Chef Matthew Niessner
Blend Restaurant
170 Ashley Avenue
Charleston, SC
843-724-3391