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1
Using a thin sharp knife, cut the corn kernels from the cobs and transfer them to a bowl.
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2
Working over the bowl to catch the liquid, scrape the corn milk from the cobs with the back of a knife.
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3
In a large soup pot, melt the butter in the oil.
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4
Add the shallots and cumin seeds and cook over moderate heat, stirring occasionally, until the shallots are translucent, about 5 minutes.
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5
Add the corn and cook for 1 minute.
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6
Add the vegetable stock and cook for 25 minutes.
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7
Working in batches, puree the soup in a blender until smooth.
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8
Pass the soup through a fine sieve, pressing to extract as much pulp as possible.
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9
Rinse out the soup pot and return the soup to it.
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10
Add the cream and season with salt and white pepper.
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11
In a large skillet, heat the olive oil until shimmering.
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12
Add the shiitakes and cook over moderately high heat until softened, about 4 minutes.
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13
Add the shallot and garlic, season with salt and pepper and cook for 1 minute.
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14
Stir in the stock and cook until the shiitakes are dry, about 3 minutes.
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15
Transfer to a plate to cool.
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16
In a bowl, combine the mayonnaise, egg, mustard, cayenne and 1 teaspoon of the chives.
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17
Fold in the shiitakes and the crabmeat and then the bread crumbs.
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18
Shape rounded tablespoons of the mixture into 18 small crab cakes and transfer to a baking sheet lined with lightly floured wax paper; refrigerate until firm.
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19
Reheat the soup.
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20
Meanwhile, dust the crab cakes with flour, tapping off any excess.
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21
Melt the butter in a large nonstick skillet.
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22
Add the crab cakes and cook over moderately high heat until browned and crisp, about 2 minutes per side.
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23
Transfer the crab cakes to a paper-towel-lined plate and season with salt.
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24
Ladle the soup into shallow soup plates and arrange 3 crab cakes in each plate.
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25
Sprinkle with the remaining 1 teaspoon chives and serve.
