Instructions: CRAB CAKES Roast corn in oven. Combine all ingredients except mayonnaise, mustard and crabmeat and mix well. Add crabmeat and toss with mustard and mayonnaise. Form into cakes and brown in skillet.

TEQUILA LIME BUTTER Combine all liquids in large pot and reduce to one-quarter of the volume. Cut butter into one-inch squares, and add two cubes at a time to liquid, continually whisking. In blender, pulse three to five times until emulsified. Salt and pepper to taste.

NOTES : This is my favorite dish to eat at Backstreet Cafe.

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