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Ingredients
US|METRIC
1 SERVINGS
- 12 ears corn (husked, save the husks for the broth)
- kosher salt
- freshly ground black pepper (to taste)
- 3 lb. blue crabs
- 2 shallots (sliced)
- 1 piece kombu (6-inch)
- 1/2 head fennel (sliced)
- 2 corn husks
- 300 grams semolina
- 80 grams water
- kosher salt
- freshly ground black pepper (to taste)
- 225 grams shell pasta (8 ounces|)
- 1 Tbsp. olive oil
- 2 garlic cloves (minced)
- 1 shallot (finely chopped)
- 1 ear corn (kernels removed and cob discarded)
- 60 mL white wine (1/4 cup|)
- 187 mL broth (¾ cup|,crab)
- 2 Tbsp. truffle butter
- 114 grams lump crabmeat (4 ounces|)
- 2/3 cup corn (purée)
- 2 lemon wedges
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