Serves 4

Roasted Corn

3 ears of corn
1 oz. king crab
1 oz. Dungeness crab
2 charred scallions
2 oz. Parmesan reggiano
1 tbsp. chives
1 lime wedge

Remove husk from corn. Season with oil, salt and pepper.
Grill or roast corn until lightly charred on the outside. Once the corn is cool to the touch, remove kernels by cutting off the cob. Heat saute pan with a tsp. of cooking oil over medium heat. Combine corn, both crab portions and charred scallions in the pan and saute until hot. Season with salt, pepper and a squeeze of lime juice. In a bowl, make a pool of corn pudding (see recipe to right). Arrange the corn and crab mixture in the bowl on top of the pudding. Garnish with Parmesan Reggiano and chives.
Serve immediately.

Corn Pudding

3 ears of corn
1 tsp. butter
1 pinch salt
Remove husk from corn. Cut kernels off of the cob and discard cob. Puree corn and pass juice through a fine strainer, place in a small sauce pot, and cook on very low heat for 10-15 minutes, whisking frequently until you achieve a pudding-like consistency. Remove from heat and fold in butter. Add salt.