In a large bowl whisk together the cornmeal, flour, green onions, baking powder and salt. Make a well (hole) in the center and pour in the milk, egg, and melted butter. Stir with a fork until well combined. Carefully fold in the crabmeat and corn (no need to defrost).

In the bottom of a large skillet warm up a thin layer of olive oil (or ghee) over medium heat. Drop in spoonfuls of batter (smaller spoonfuls for finger food and larger ones for a plated appetizer). Cook in batches for 3 to 5 minutes per side, or until golden brown on the outside and no longer runny on the inside.
Note: If your pan is too hot they'll get brown on the outside before they cook all the way through on the inside - so getting the temperature right is key!

Transfer the warm cakes to a platter and top with sour cream (a squeeze bottle can help make it look pretty) along with diced shallots and/or parsley. Serve warm and enjoy!