Herbed Crab Cakes with Sweet Corn Sauce

Line a baking sheet with parchment paper.

In a large bowl, stir together mayonnaise, egg yolks, mustard, Worcestershire, and Old Bay. Stir in crushed crackers, chives, parsley, and dill. Gently fold in crabmeat. Shape mixture into 16 patties, and place on prepared pan. Cover and refrigerate for at least 4 hours or up to 2 days.

In a large nonstick skillet, melt 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add half of crab cakes; cook until golden brown, 2 to 3 minutes per side. Remove from skillet, and keep warm. Repeat procedure with remaining 1 tablespoon butter, remaining 1 tablespoon oil, and remaining crab cakes.

Spoon warm Sweet Corn Sauce onto serving plates. Top each with 2 crab cakes. Garnish with tomato and chives, if desired.

In a large skillet, melt butter over medium heat. Add onion and garlic; cook for 5 minutes. Gradually stir in wine; add thyme sprigs. Cook until wine is reduced by half, about 2 minutes. Add corn and broth; bring to a boil. Reduce heat and simmer until corn is tender, about minutes. Discard thyme sprigs.

In the container of a blender, pour corn mixture. Secure lid on blender and remove center piece of lid to let steam escape; place a clean towel over opening in lid to avoid splatters. Process until mixture is almost smooth. Strain mixture into same skillet, discarding solids.

Stir in cream, chopped thyme, and Old Bay; bring to a boil. Reduce heat, and simmer until sauce is slightly thickened, about 5 minutes.