Crab and Shiitake Ravioli in a Corn-Lemon Grass Sauce

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1 cup Sauteed shiitakes with 1 tablespoon shallots, chilled

1/2 pound picked crab leg meat

1/2 cup blanched fresh corn

1/4 cup cream fraiche

2 tablespoons chopped chives

Zest of 1 lemon

Salt and white pepper to taste

1 package square wonton skins

Egg wash (1 egg:1/4 cup water)

Corn-Lemon Grass Sauce:

Canola oil to cook

1 onion, roughly chopped

1/2 tablespoon minced ginger

4 stalks lemon grass, minced, white part only

2 cups raw corn kernels

2 cups chicken stock

1 tablespoon butter

Juice of 1 lemon, from above

Chile oil for garnish, recipe follows

Chive batons for garnish

Salt and white pepper to taste

Chile Oil:

1/2 cup ground ancho chile powder

1/2 tablespoon ground cumin

1 teaspoon salt

3 cups canola oil