Instructions

In a small bowl, add the panko and salt, toss with 1 Tablespoon olive oil, and combine well. In a medium skillet over medium high heat, toast the mixture until golden brown, about 3 minutes. Remove from heat. In a separate bowl, mix together the parmesan, parsley, and tarragon, and then add the breadcrumbs and mix and set aside. Wipe the pan with a paper towel to use for the sauce.

In a large pot, bring 4 quarts water and 1 Tablespoon salt to a boil over high heat. Heat oil and butter in a medium skillet over medium. Cook shallot, garlic, and red pepper flakes, stirring often until soft, translucent, and golden (about 5 minutes). Add the corn and sauté for 1-2 minutes to cook through. Add in creme fraiche and gently simmer until mixture is slightly thickened, about 3 minutes.

Meanwhile, cook the pasta in the pot of boiling salted water per package directions, stirring occasionally until al dente. Add the crabmeat to the sauce. Stir in fish sauce if desired. Using tongs, transfer pasta directly to skillet with sauce. Finely grate zest from the lemon over pasta and squeeze in about 1 Tablespoon of lemon juice. If needed, thin the sauce with a few tablespoons of pasta cooking water. Toss well until thoroughly combined. Add tarragon and season with salt and pepper to taste. Serve on individual plates, topping each with crispy topping.