Combine 4 Tablespoons mayonnaise, 2 Tablespoons Dijon mustard, 4 Tablespoons lemon juice, 2 teaspoons Cumin and mix until smooth. Stir in 2 Tablespoons chopped Cilantro and 4 chopped scallions. Shave 2 ears of fresh corn into the mixture. Add 4 beaten eggs. Sprinkle with 2 teaspoons kosher salt and 1 teaspoon black pepper. Fold in 16 oz of crabmeat. Gently fold in 8 oz of Panko crumbs.
Heat 1/4 inch of peanut oil in a skillet over medium-high heat. Shape into small cakes. Place cakes in hot oil, turning once until golden brown on both sides. Remove to paper towel-lined tray. Sprinkle with more salt if needed.
Make Spicy Mayo: Combine 2 Tablespoons mayonnaise, 2 Tablespoons sour cream, 1 teaspoon Stöger Chile Seed Oil and 1 Tablespoon chopped cilantro. Stir well and top with fresh cracked pepper.
*To make the actual corn crab cake spicy, add 1 teaspoon oil to mixture before adding the crabmeat.