Truffled Crab and Shoyu Sweet Corn Pudding
A wonderful gourmet spring recipe from Chef Keoni Chang. Shoyu Corn Pudding makes a side dish by itself, but Truffled Crab makes it extra special.
Ingredients
- header Shoyu Sweet Corn Pudding
- 0.5 cup Butter
- 2 tablespoon olive oil
- 0.5 cup leeks, chopped
- 3 cup fresh corn kernels from the cob
- 1 teaspoon garlic, minced
- 2/3 cup chicken stock
- 3 tablespoon shoyu
- 10 fresh basil
- 2 cup heavy cream
- 0.25 cup corn meal
- 6 large eggs, beaten
- header Truffled Crab
- 0.25 pound king crab meat
- 3 tablespoon Butter
- 1 package Kaiware Sprouts, cleaned
- 1 bunch fresh parsley leaves
- 0.25 teaspoon truffle oil
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