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" Recipe courtesy of chef Jason Wilson. INGREDIENTS 3 pounds Dungeness crabmeat  1 pint heavy cream 1/4 cup leeks, brunoised (finely diced) 1/4 cup shallots, brunoised (finely diced) 1 tablespoon chopped lemon zest 2 tablespoons finely chopped Italian parsley 1 tablespoon finely chopped mint 1 tablespoon finely chopped tarragon 1 tablespoon kosher salt 3 tablespoons cr\u00E8me fra\u00EEche GARNISH Blanched sea beans Shaved radishes Shaved cucumber Minced chives PREPARATION 1. In a stainless steel saucepot, simmer leeks and shallots in cream on medium heat 20 minutes or until mixture is reduced by half.  2. Drain crabmeat of any liquid/water and pour warm mixture over crabmeat. Season with salt, lemon, herbs, and cr\u00E8me fra\u00EEche.  3. To serve, warm crab slightly and spoon into a cylinder or ring mold.  Back to chef Wilson&amp;#039;s bio. "^^<http://www.w3.org/2001/XMLSchema#string>
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