Yield: 18-24 servings. 24 3-oz. Maryland Style Crab Cakes, cooked to package directions 6 ears of corn 3 Tbsp. olive oil 2 Tbsp. butter 1 large Vidalia or sweet onion, diced fine 2 Tbsp. minced garlic 1/4 cup champagne or apple cider vinegar 1/4 cup sugar to taste, sea or kosher salt to taste, fresh ground black pepper 1/2 bunch basil, rough-chopped or chiffonade Blanch and roast corn in a 400°F oven (or grill it); remove from the ear. In a large sautè pan over medium-high heat, heat oil ...
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