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" Recipe courtesy of chef Jason Wilson. SERVINGS 6 to 8 INGREDIENTS 1 each medium leek, finely chopped 3 tablespoons finely chopped shallots 1 cup heavy cream 1 tablespoon red chile flakes 1/2 teaspoon smoked paprika 2 tablespoons finely chopped preserved lemon rind 1 pound fresh Dungeness crabmeat 1 tablespoon chopped parsley 1 tablespoon chopped mint 2 whole eggs 1 egg yolk 1/2 teaspoon baking powder 1/2 cup flour 1 tablespoon kosher salt 1/2 teaspoon black pepper PREPARATION 1. In a stainless steel saucepot, simmer leek and shallots in cream on medium heat 6 minutes, add chile, paprika, and lemon, and allow to cool 5 minutes.  2. Pour mixture into a stainless steel mixing bowl, and fold in crabmeat and herbs; add eggs one by one. Stir in well.  3. Add dry ingredients and mix well, allow to rest 5 minutes, then fry in hot (360 degrees F) canola oil until crisp. Serve warm or fry all at once and reheat in oven. Back to chef Wilson&amp;#039;s bio. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/restaurants/best-chefs/a530/crab-fritter-recipe/>