Idaho Potato, Crab and Onion Pancake February 2004

RH Staff

From: Chef Bradley Ogden, Lark Creek Inn. Recipe is served with Endive and Caviar Salad.

Yield: 8 servings.

1 medium IdahoÆ potato (about 8 oz. or 1 cup), cooked, peeled and hand-grated
1 small yellow Spanish onion, grated (about 1/2 cup)
1/4 cup scallions, thinly sliced
1/4 cup black chanterelles, washed well and broken into pieces
3 Tbsp. chives, chopped
2 Tbsp. Italian parsley, chopped
1 cup crab, leg meat only
1/4 cup flour
1 tsp. baking powder
1 tsp. kosher salt
to taste, pepper, freshly ground
2 egg yolks
1/2 cup milk
1/2 tsp. black pepper, freshly ground
1 Tbsp. lemon juice
as needed, clarified butter or olive oil endive and caviar salad (recipe follows)
6 tsp. scallion-infused oil (recipe follows)
6 scallions, grilled

In a large bowl, combine potatoes, onions, scallions, chanterelles, herbs and crab. Sift in the flour, baking powder, salt and pepper. In a small bowl, combine yolks and milk. Blend into the crab cake mixture and add the lemon juice. Adjust seasonings if necessary. Coat bottom of a non-stick saute 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 saute pan. Lightly brown on each side. Remove and drain on paper towels. To serve, place 2 pancakes in center of the plate. Arrange 2-3 Tbsp. endive and caviar salad in center on top of pancakes. Drizzle 1 tsp. scallion infused oil around outside edges of plate. Top with grilled scallion.

ENDIVE AND CAVIAR SALAD:
1 cup chiffonade of red and white endive
1/4 cup chives, 1" bias cut
1/4 cup red onion, minced
4 Tbsp. smoked salmon caviar
1 tsp. lemon juice
1/2 tsp. black pepepr, freshly ground
1/4 tsp. kosher salt
1 Tbsp. olive oil

Combine all ingredients. Adjust seasonings and serve.

SCALLION-INFUSED OIL:
1/2 cup olive oil
1/2 cup scallions, green tops only, minced
1 Tbsp. lemon zest
1/2 tsp. lemon juice
1/4 tsp. kosher salt
1/4 tsp. black pepper, freshly ground

Combine all 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.