Watch part 1 above. To watch part 2, click here.Pan roasted crab cakes, chanterelle mushroom and fresh corn salad, old bay mayo Ingredients:-crab cakes: yield 6 pieces 3oz-10oz "special" crab meat-2 each whole eggs, whipped-3 oz bread crumbs, grounded fine-1/2 bell pepper, small diced-1oz diced green onion-1 tbsp each: mayo, dijon mustard, whole grain mustard Preparation: In a medium mixing bowl, mix together mayo, dijon mustard, whole grain mustard, diced pepper, diced green onion and eggs. Place crabmeat and bread crumbs in same bowl and mix thoroughly. Portion the mixture to 3oz each. For better results, chill crab cakes in the refridgerator approximately 20 minutes before cooking. In a medium sized sautee pan, add corn oil. Carefully place crab cakes in and sear for about 30 seconds each side. Place sautee pan in a 375 degree preheated oven. Bake for 4-5 minutes approximately and transfer to paper towel to remove excess oil.  Keep warm. Ingredients:-chanterelle mushroom, fresh corn salad-3 oz chanterelle mushrooms, sauteed-3 oz fresh corn, shucked off cob-1/2 oz spicy greens (arugula, mizuna, etc)-extra virgin olive oil-kosher salt, to taste-fresh grind black pepper, to taste Preparation: Mix all items together in a bowl and drizzle with extra virgin olive oil. Season with kosher salt and fresh grind black pepper to taste. Ingredients:-old bay mayo:-5 oz mayo-1 tbsp old bay-pinch of paprika-1 tbsp lemon juice Preparation: Mix all items in a small mixing bowl and keep chilled until ready to serve.