Pearl Oyster Bar Crab Cakes with Sweet Corn Ragout

Ingredients

• 0.1 teaspoon pepper black
• 0.3 teaspoon pepper black
• 1 tablespoon butter 
• 1.5 teaspoons butter 
• 1 tablespoon dijon mustard 
• 7 tablespoons breadcrumbs dry divided
• 1 teaspoon ground mustard dry
• 2 large eggs 
• 2 tablespoons basil fresh chopped
• 2 tablespoons chives fresh chopped
• 2 teaspoons chives fresh chopped
• 2.8 cups ears corn fresh ( 4 ears)
• 1 tablespoon juice of lemon fresh
• 1 pound lump crab meat drained
• 0.3 cup peas green frozen
• 0.5 teaspoon hot sauce hot (such as Tabasco)
• 1 pound plum tomatoes seeded finely chopped
• 2 tablespoons plum tomatoes seeded finely chopped
• 0.3 teaspoon salt 
• 0.3 cup water 
• 0.5 teaspoon worcestershire sauce 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• aluminum foil
• measuring cup

Directions

1. To prepare crab cakes, combine first 9 ingredients in a large bowl, stirring with a whisk.
2. Add 2 tablespoons tomato and crabmeat, tossing gently to coat. Stir in 5 tablespoons breadcrumbs. Cover and chill 30 minutes.
3. Preheat oven to 45
4. Fill a 1/4-cup measuring cup with crab mixture to form 1 patty.
5. Remove from measuring cup; repeat procedure with remaining crab mixture to form 8 patties. Lightly dredge patties in 2 tablespoons breadcrumbs.
6. Melt 1 1/2 teaspoons butter in large ovenproof skillet over medium-high heat.
7. Add patties; cook 4 minutes. Turn patties; wrap handle of pan with foil.
8. Place pan in oven; bake at 450 for 5 minutes or until patties are golden brown and thoroughly heated.
9. To prepare ragout, bring 1/4 cup water to a boil in a medium saucepan.
10. Add corn and peas; cook 2 minutes, stirring frequently.
11. Remove from heat; stir in 1 1/2 cups tomato and remaining ingredients.
12. Serve ragout with crab cakes.