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Idaho® Potato, Crab and Onion Pancake with Endive and Caviar Salad
Ingredients:
- 1 medium (about 8 oz. or 1 c)Idaho® potato, cooked, peeled and hand grated
- 1 small (about 1/2 c) ellow Spanish onion, grated
- 1/4 cup scallions, thinly sliced
- 1/4 cup black chanterelles, washed well and broken into pieces
- 3 tablespoons chives, chopped
- 2 tablespoons Italian parsley, chopped
- 1 cup crab, leg meat only
- 1/4 cup flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- Fresh ground pepper to taste
- 2 egg yolks
- 1/2 cup milk
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon Lemon juice
- Clarified butter or olive oil
- Endive and caviar salad (recipe follows)
- 6 teaspoons scallion infused oil (recipe follows)
- 6 grilled scallions
Endive and Caviar Salad - 1 cup chiffonade of red and white endive
- 1/4 cup chives, 1" bias cut
- 1/4 cup minced red onion
- 4 tablespoons smoked salmon caviar
- 1 teaspoon lemon juice
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon Kosher salt
- 1 tablespoon olive oil
Scallion Infused Oil - 1/2 cup olive oil
- 1/2 cup minced scallions, green tops only
- 1 tablespoon lemon zest
- 1/2 teaspoon lemon juice
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon fresh ground black pepper
Instructions:
- In a large bowl, combine the potatoes, onions, scallions, chanterelles, herbs and crab.
- Sift in the flour, baking powder, salt and pepper.
- In a small bowl, combine the yolks and milk. Blend into the crab cake mixture and add the lemon juice. Adjust seasonings if necessary.
- Coat the bottom of a non-stick sauté pan or griddle with clarified butter or olive oil. Heat until moderately hot. The pan is hot enough when a few drops of water dance on the surface.
- Spoon 1/4 cup pancake batter, forming a 2" circle, for each pancake onto the hot griddle or sauté pan. Lightly brown on each side. Remove and drain on paper towels.
- To serve, place 2 pancakes in the center of the plate. Arrange 2 to 3 tablespoons of the Endive and Caviar Salad in the center on top of the pancakes. Drizzle 1 teaspoon of the Scallion Infused Oil around the outside edges of the plate. Top with grilled scallion.
Endive and Caviar Salad
- Combine all the ingredients. Adjust seasonings and serve.
Scallion Infused Oil
- Combine all the ingredients in a blender. Blend together and strain. Refrigerate until needed. Shake before using. This oil will keep for 2-3 days in the refrigerator.
Notes:
Yield: 8 servings
