Low Country Deviled Crab Cakes with Fried Corn

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Deviled Crab Cakes:

1 large yellow onion, cut into large pieces

1 stalk celery, cut into large pieces

1/2 medium red bell pepper, cut into large pieces

2 tablespoons unsalted butter, plus more, melted, for brushing

1/4 cup mayonnaise, preferably Duke’s

1/4 cup Dijon mustard

2 teaspoons dry sherry

1 teaspoon seafood seasoning

1/4 teaspoon ground mace

2 large eggs, lightly beaten

2 pounds blue crabmeat (lump or claw), picked over to remove any shells

3 cups crushed round buttery crackers, such as Ritz (from 2 sleeves or 64 crackers)

Canola or vegetable oil, for cooking

Freshly squeezed lemon juice, to finish

Fried Corn:

2 slices thick-cut bacon, cut into chunks

2 to 4 tablespoons unsalted butter

1 Vidalia onion, diced

1 medium green bell pepper, diced

Kosher salt and freshly ground black pepper

4 cups fresh or frozen corn kernels

2 cloves garlic, minced

2 cups grape tomatoes, halved

Mustard Sauce:

1 cup mayonnaise, preferably Duke’s

2 tablespoons whole-grain mustard

1 teaspoon lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon crushed garlic

2 dashes hot sauce

Kosher salt and freshly ground black pepper