Ingredients

• 1 cup Sauteed shiitakes with 1 tablespoon shallots, chilled
• 1/2 pound picked crab leg meat
• 1/2 cup blanched fresh corn
• 1/4 cup cream fraiche
• 2 tablespoons chopped chives
• Zest of 1 lemon
• Salt and white pepper to taste
• 1 package square wonton skins
• Egg wash (1 egg:1/4 cup water)
• Canola oil to cook
• 1 onion, roughly chopped
• 1/2 tablespoon minced ginger
• 4 stalks lemon grass, minced, white part only
• 2 cups raw corn kernels
• 2 cups chicken stock
• 1 tablespoon butter
• Juice of 1 lemon, from above
• Chile oil for garnish, recipe follows
• Chive batons for garnish
• Salt and white pepper to taste
• 1/2 cup ground ancho chile powder
• 1/2 tablespoon ground cumin
• 1 teaspoon salt
• 3 cups canola oil

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Instructions

1. For the raviolis: In a bowl, combine mushrooms, crab, corn, cream fraiche, chives and lemon zest. Season. Lay out 4 skins at a time and place 1 tablespoon of mix on top. Brush egg wash on the edges and place second skin on top. Press down firmly to seal. Make 12 raviolis. In a pot of boiling, salted water, blanch raviolis for only 2 minutes until heated through.
2. For the sauce: In a saucepan coated lightly with oil, saute onions, ginger and lemon grass until soft, about 4 minutes. Season and add corn. Stir for 2 minutes, add stock and bring to a simmer. Simmer for 15 minutes or a 20 percent reduction. Using a hand blender or blender, puree very smooth then strain through a fine chinoise. Place back on stove and heat. Montee au beurre and season with juice. Check for flavor.
3. Plating: On a soup plate, cover with the sauce. Place 3 raviolis on the sauce and garnish with chile oil and chives.
4. In a non-stick saucepan heat spices until fragrant and just beginning to smoke. Remove from heat and whisk in canola oil. Transfer to a sterilized glass jar to cool. Oil will separate, shake to reconstitute. Will keep in the refrigerator for up to 2 weeks.