Wash and dry all produce. Slice corn kernels off cob; discard cob. Dice tomato. Halve ciabatta (as if you were making a sandwich), then halve each piece again on a diagonal. Zest and halve lemon.

In a small bowl, combine paprika, half the garlic powder, and half the celery salt. Spread half the spice mixture on a plate; mix in panko, salt, and pepper. To bowl with remaining spice mixture, stir in sour cream, mayonnaise, lemon zest, 2 tsp water (4 tsp for 4 servings), a squeeze of lemon juice, salt, and pepper.

Press crab cakes into panko mixture, making sure to coat all over. (It’s okay if not all the panko sticks!)

Melt 1 TBSP butter (2 TBSP for 4 servings) in a large, preferably nonstick, pan over medium-high heat. Add corn and cook, stirring, until charred, 5-6 minutes. (TIP: If corn begins to pop, cover pan.) Turn off heat; transfer to a large bowl. Wipe out pan. Meanwhile, place 2 TBSP butter (4 TBSP for 4) in a second small bowl; microwave until melted, 30 seconds. Stir in remaining garlic powder.

Heat a thin layer of oil in pan used for corn over medium heat. Add crab cakes and cook until golden brown and crispy, 4-5 minutes per side. (For 4 servings, you may need to work in batches.) TIP: Lower heat if crab cakes begin to brown too quickly.

Meanwhile, brush garlic butter onto ciabatta; season with salt and pepper, then toast until browned. To bowl with corn, add mixed greens, tomato, a large drizzle of olive oil, and lemon juice to taste. Season with salt and pepper; toss to coat. Divide crab cakes, salad, and garlic bread between plates. Drizzle crab cakes with sauce.