Mom'S Crab Cakes With Louis Sauce And Corn Salad

• 1 lb. crab
• 2 pieces of soft white bread w/o crust, put in food processor to make crumbs
• 2 eggs
• 1/3 c. mayo
• 1/4 c. grated onion and juice
• 2 tsps. Old Bay, or to taste
• 1 tsp. dried thyme
• Louis Sauce:
• 1/4 c. Mayo
• 1/4 c. Catsup
• 1 tsp. Worcestershire sauce
• 2 shakes Tabasco
• Juice of 1/2 lemon
• 1 tsp. horseradish
• Salad:
• 1 head frisee
• 2 ears corn
• 1/2 avocado
• 1 Tb. balsamic vinegar
• 3 Tbs. olive oil
• 1/8 tsp. dried mustard
• 1/4 tsp. salt
• 1 clove garlic
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 tsps. worcestershire sauce
• olive oil and butter for frying

1. Clean crab. Mix breadcrumbs, eggs, mayo, onion, and seasonings. Add crab. Mix gently but thoroughly. Add more mayo if too dry. Shape into cakes.
2. Make sauce: Blend ingredients. Season with salt and pepper. Vary amounts according to your taste.
3. Make salad:
4. Steam corn and cut off kernels. Toss with butter and salt. Slice avocado. Grate garlic into a bowl, mash salt, garlic, and mustard together to make a paste. Add balsamic and mix thoroughly. Very slowly, whisking constantly, add the olive oil in a thin stream. Season with salt and pepper to taste. Toss greens with dressing.
5. Cook crabcakes:
6. Melt butter and heat olive oil in pan. Cook crab cakes until browned, approximately 5 mins. per side.
7. Assemble:
8. Place a two small handfuls of frisee on each plate, topped with a fan of avocado slices and a crab cake. On the side, serve a dollop of Louis sauce and a scoop of corn.

crab, white bread, eggs, mayo, onion, tsps, thyme, mayo, catsup, worcestershire sauce, lemon, horseradish, salad, frisee, corn, avocado, balsamic vinegar, olive oil, dried mustard, salt, clove garlic, salt, pepper, worcestershire sauce, olive oil

Taken from www.epicurious.com/recipes/member/views/moms-crab-cakes-with-louis-sauce-and-corn-salad-50014280 (may not work)