Reitzer's Sweet Corn Soup with Shiitake Crab Cakes
INGREDIENTS
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CORN SOUP
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6 ears of corn, shucked
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2 tablespoons unsalted butter
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1 tablespoon canola oil
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2 shallots, thinly sliced
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3/4 teaspoon cumin seeds
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6 cups vegetable stock or canned low-sodium chicken broth
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1/4 cup heavy cream
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Salt and freshly ground white pepper
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CRAB CAKES
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1/4 cup olive oil
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6 ounces fresh shiitake mushrooms, stemmed and finely chopped
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1 shallot, minced
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1 garlic clove, minced
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Salt and freshly ground pepper
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1/2 cup vegetable stock or canned low-sodium chicken broth
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1/4 cup mayonnaise
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1 large egg, lightly beaten
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1 teaspoon Dijon mustard
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Pinch of cayenne pepper
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2 teaspoons snipped chives
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1/2 pound jumbo lump crabmeat, picked over
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3/4 cup coarse dry bread crumbs
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All-purpose flour, for dusting
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4 tablespoons unsalted butter
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