Crab Ravioli With Shallot Cream

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1/2 tablespoon unsalted butter

1/2 tablespoon all-purpose flour, plus more for dusting

1/4 cup half-and-half or whole milk

1/2 pound lump crabmeat, picked over

1 large scallion, white part only, minced

1 teaspoon minced fresh tarragon

1/2 teaspoon Dijon mustard

Salt and freshly ground white pepper

48 wonton wrappers

2 tablespoons unsalted butter

1 large shallot, minced

1 cup heavy cream

1/2 cup clam broth

2 teaspoons Dijon mustard

1 tablespoon minced fresh flat-leaf parsley

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