A word of caution - actually, encouragement - before youread the recipe. Because it’s long, you might think that it is very labor-intensive and time-consuming. It’s not.Better yet, it delivers all the delicious fl avor of corn and crab, but you don’t have to deal with cobs or shells at the table.


The sugar in the corn kernels caramelizes and crisps up in the fi nishing steps, which makes for a sweet-smelling and sweet-tasting crunch.


Hint: This a great do-ahead recipe. Both the crab cakes and the tartar sauce can be prepared a day ahead, and the cakes fi nished in the oven just before serving. Cut the kernels off the corncobs with a sharp knife or on a Benriner fi tted with the straight blade. You will need about 2Q cups of kernels; reserve any remaining corn for another use. Set a steamer basket in a pot over simmering water.


Place the corn in the steamer basket, cover, and steam for about 10 minutes, or until tender. Pour the corn on to paper towels to cool. Set the steamer aside.Place the shrimp in a small food processor, add the milk, and process to a completely smooth paste. Use a small spatula to scrape the sides of the bowl as necessary.Transfer to a medium bowl, add the cooled corn, and mix well. Season with a pinch each of salt and pepper.


Cover and refrigerate while you prepare the crab. For the crab cakes, place the crab in a medium bowl,add the mayonnaise, mustard, tarragon, chives, and soy sauce, and sprinkle with a pinch each of salt, black pepper, and if desired, cayenne pepper.


Mix carefully to blend the ingredients, but don’t overmix the delicate crab.Taste for seasoning and add more as needed. To form the cakes and wrap them in plastic ) : Rub a clean counter with dampened hands, to anchor the plastic, and place a piece of plastic wrap about 12 inches long on the damp surface.


Place one-quarter of the corn mixture in the 5 WINES : The House of Deutz center of the plastic, pushing the corn kernels together into a circle (1).
Top with another piece of plastic wrap.Flatten the kernels with your hand, then roll a rolling pin over the corn to shape a fl at disk 5 inches in diameter and T inch thick. Remove the top piece of plastic (2).


Form one-quarter of the crab mixture into a 2- to 3-inch circle in the center of the corn. Smooth and shape the circle, leaving a 1-inch border of corn exposed around the edges (3).
Lift the corners of the plastic and gather them up over the crab cake (4), then twist the plastic to tighten the mixture and completely encase the crab cake in the corn (it will become round in shape). Place the still-wrapped crab cake into a 4-inch round cookie cutter or ring mold and press the top gently with your hand to shape it into a disk (5).


Remove from the mold and trim the plastic wrap, leaving about 1 inch extra (6). Repeat to make a total of 4 crab cakes.


Return the water in the steamer to a simmer. Arrange the crab cakes, still in the plastic, seam side down in the steamer basket. Cover and steam for 5 minutes.Transfer the cakes to a plate. Cool slightly, still in the plastic, then refrigerate to chill and set for a few hours, or up to a day.

Place a rack in the upper third of the oven and preheat.

To Serve: Serve with the Tartar Sauce passed on the side.Serves 4 as a first course.

To Drink: DEUTZ 1995 - Amour de Deutz Blanc de Blanc Brut.