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 ½ c) ellow Spanish onion, grated
• ¼ cup scallions, thinly sliced
• ¼ cup black chanterelles, washed well and broken into pieces
• 3 tablespoons chives, chopped
• 2 tablespoons Italian parsley, chopped
• 1 cup crab, leg meat only
• ¼ cup flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• Fresh ground pepper to taste
• 2 egg yolks
• ½ cup milk
• ½ 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

• 1 cup chiffonade of red and white endive
• ¼ cup chives, 1″ bias cut
• ¼ cup minced red onion
• 4 tablespoons smoked salmon caviar
• 1 teaspoon lemon juice
• ½ teaspoon fresh ground black pepper
• ¼ teaspoon Kosher salt
• 1 tablespoon olive oil

• ½ cup olive oil
• ½ cup minced scallions, green tops only
• 1 tablespoon lemon zest
• ½ teaspoon lemon juice
• ¼ teaspoon Kosher salt
• ¼ teaspoon fresh ground black pepper

Directions

1. In a large bowl, combine the potatoes, onions, scallions, chanterelles, herbs and crab.
2. Sift in the flour, baking powder, salt and pepper.
3. In a small bowl, combine the yolks and milk. Blend into the crab cake mixture and add the lemon juice. Adjust seasonings if necessary.
4. 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.
5. Spoon ¼ 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.
6. 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.

1. Combine all the ingredients. Adjust seasonings and serve.

1. 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