Instructions: * Pomace olive oil is the type often used for cooking when a higher-quality virgin or extra-virgin olive oil is not required.

CRAB CAKES: Combine eggs, mayonnaise, peppers, green onion, 1/2 cup bread crumbs and K-Pauls Magic in large mixing bowl. Fold in crab gently and mix well, trying not to break up lumps.

If mixture seems too wet, add more bread crumbs.

Preheat oven to 350 F. Form mixture into 2-inch balls (an ice cream scoop is a handy tool here). Coat outside of each ball with crumbs and form into 2-1/2-inch cakes. Heat oil in medium saute pan; briefly cook until both sides of cakes are lightly browned. Place on baking sheet, and bake about 12 minutes.

Makes 18 cakes, serves 6.

CORN SAUCE: Heat oven to 375 Place oil, corn and onion on a baking sheet, and roast 20 minutes or until dark brown. Remove from oven.

Bring chicken stock to a boil in a saucepan. Add three-fourths of the corn to the stock, and season with salt and pepper. Puree in a blender on low speed (because the mixture is hot, you may to do it in batches). Add remaining corn to sauce, and stir in butter to finish

(consistancy should be a little thinner than creamed corn.)

Dish is pictured served in a shallow soup bowl with the corn sauce poured in first and the 3 crab cakes on top with carrot curls garnishing the middle space.

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