From: Executive chef Ryan Artim, Temple Orange, The Ritz-Carlton Palm Beach, Manalapan, FL. Yield: 4 servings. 4 cups white onion, small dice 4 cups celery, small dice 4 cups crab stock 6 cups whole corn kernels, off the cob 6 cups Idaho potatoes, small dice 6 cups heavy cream ¾ cup all-purpose flour 8 oz. crab knuckles (stone crab, when in season) 4 Tbsp. butter to taste, salt and pepper Place a large pot on medium heat and add butter. Add onions and celery, ...

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