Nantucket Crab Cake with Bacon Maple Cream Corn

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Crab Cakes:

1 pound jumbo lump crabmeat

1/4 cup heavy cream 

1 tablespoon mayonnaise 

1 teaspoon Dijon mustard 

1 teaspoon chopped fresh parsley 

1 teaspoon Old Bay Seasoning 

3 slices white bread, cut into cubes 

2 scallions, chopped 

1 egg 

Salt and pepper 

1/4 cup canola oil 

Creamed Corn:

2 ears corn, kernels cut from the cob

1 tablespoon butter 

1 cup heavy cream 

2 tablespoons maple syrup 

4 strips cooked bacon, diced 

Salt and pepper 

Chopped fresh flat-leaf parsley, for garnish

1 lemon, cut into wedges, for garnish