Crab Casserole

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2 tablespoons olive oil

4 tablespoons shallots (chopped)

1 tablespoon garlic cloves (chopped)

1/4 cup carrot (diced small)

1/4 cup celery (diced small)

1 cup yellow corn kernels

4 tablespoons dry white wine

2 cups lobster stock

2 cups whipping cream

6 teaspoons fresh parsley (finely chopped)

To taste kosher salt

To taste white pepper (cracked)

2 pounds lump crabmeat

(cleaned, drained, shells removed)

1 cup herbed potato purée

1 cup provolone cheese (shredded)

1 cup mozzarella cheese (shredded)

2 teaspoons green leeks (fried)

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