Corn and Crab Cakes

Crab Cakes:
1 whole egg
1 1/2 tablespoon homemade mayonnaise
4 drops Worcestershire sauce
1/2 teaspoon Old Bay seasoning
Juice of 1/2 lemon
1/2 teaspoon English Dry Mustard
1 teaspoon chopped Italian parsley
Salt and pepper to taste
4 oz. jumbo lump crab meat picked of cartilage
1 ounce yellow kernel corn
1/2 ounce roasted red peppers diced
1 tablespoon fresh bread crumbs
2 ounces canola oil
seasoned flour for dredging

Zucchini Spaghetti
1 zucchini squash
1 teaspoon garlic butter
1/2 fresh tomato diced
2 basil leaves julienne
Salt and pepper to taste

In a saucepan, combine shallot, thyme, salt and pepper, vinegar and wine. Bring to a boil and reduce until almost dry. Add cream and mustard bring back to a boil, then take off the stove and slowly wisk in butter. Strain and reserve until crab cake is ready.

Mix first seven ingredients together and season to taste. Gently fold this sauce together with crab, corn, red pepper and bread crumbs. Heat oil in sautÈ pan, dredge crab cake in seasoned flour and quickly sautÈ until golden.

Slice zucchini long and very thin. Quickly sautÈ in garlic butter, fresh tomatoes, basil and zucchini.

Lay zucchini “spaghetti” on plate, lean crab cake against zucchini and pour sauce onto plate. Garnish with fresh herb.