Crispy fresh corn fritters with crab

Stir the mayonnaise with plenty of chipotle and freshly squeezed lime juice and refrigerate; the pepper and lime are to taste.

Put the white of one large egg in a bowl with ice water and a pinch of salt and beat with a whisk a minute or two until nice and foamy.

Whisk in the cornstarch and self-rising flour until it looks like a very thin pancake batter; there is no need to preserve the egg white bubbles.

Add the fresh corn kernels a little at a time, judging by eye until the ratio of corn to batter looks right; the batter is really just a crispy glue.

Fry in about half an inch of vegetable oil heated to 350F, two minutes per side until browned and crispy, flipping with two utensils so the oil does not splash.

Drain on a paper towel a few seconds.

Top with fresh Dungeness crab, the spicy tangy sauce and a little extra cayenne over the crab, then slices of green onion and a small wedge of lime.