2. Clean the corn of all husk and silk. Cook the corn (on the cob) in simmering salted water for about 10 minutes, or until tender but crisp. Remove the cooked corn and allow to cool to room temperature, about 10 minutes. Cut the kernels from the cob and set aside.
3. Heat the oven to 350 degrees. Rinse the crabs under cold, running water and pat dry with a paper towel. Season the crabs with salt and cayenne pepper (about 1/8 teaspoon salt and a small pinch of cayenne per crab). Brush the top side of the crab with buttermilk. Then lay the brushed side in the Cream of Wheat. Crust only the top side.
4. To cook the crabs, work in two batches or with two 10-inch heavy-bottomed saute pans or skillets (you don't want to crowd the pan). Heat 2 tablespoons of the canola oil for each batch over high heat until it starts to smoke. Add half of the crabs, crust side down, to each pan. Immediately place the pan in the oven. Cook for about 4 minutes until the crust is golden brown, then flip the crabs and cook for an additional 3 minutes or until done.
5. While the crabs cook, warm the vegetables. Melt the butter in a large skillet over medium-low heat. Add the corn, peas, garbanzo beans and fava beans and warm through. Don't allow the butter to brown. Season with salt and pepper.
6. Divide the succotash between four plates. Place two cooked crabs on top of each. Top each crab with a tablespoon of the sauce gribiche.
Each serving: 933 calories; 46 grams protein; 52 grams carbohydrates; 7 grams fiber; 62 grams fat; 20 grams saturated fat; 284 mg. cholesterol; 585 mg. sodium.
Crispy abalone with artichoke foam and barigoule
Total time: About 1 hour, 45 minutes
Note: Adapted from Jason Tuley of Square One. Live abalone is available at Korean markets, select Japanese markets and 99 Ranch stores. To get to the heart of the artichoke, peel off the outer leaves and spoon out the center "choke." Use a vegetable peeler and/or paring knife to trim and remove the woody, outer skin of the artichoke, but keep as much of the stem as possible. Reserve leftover artichoke foam for another use.
Artichoke foam and barigoule
1/2 carrot, peeled and cut into 1/4-inch dice
2 shallots, cut into 1/4-inch dice
2 medium celery stalks, cut into 1/4-inch dice
1 small leek, white portion only, cut into 1/4-inch dice
1 lemon, halved
1 bouquet garni (bay leaf, 2 parsley stems, 2 sprigs thyme)
1/2 cup olive oil, divided