Reitzers Sweet Corn Soup With Shiitake Crab Cakes

Ingredients

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

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