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IdahoŽ Potato, Crab and Onion Pancake with Endive and Caviar Salad


Recipe courtesy of Bradley Ogden, Chef, Cookbook Author

Yield: 8 servings

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 c scallions, thinly sliced
  • 1/4 c black chanterelles, washed well and broken into pieces
  • 3 T Chives, chopped
  • 2 T Italian parsley, chopped
  • 1 c Crab, leg meat only
  • 1/4 c flour
  • 1 t baking powder
  • 1 t Kosher salt
  • Fresh ground pepper to taste
  • 2 egg yolks
  • 1/2 c milk
  • 1/2 t fresh ground black pepper
  • 1 T Lemon juice
  • Clarified butter or olive oil   
  • Endive and caviar salad (recipe follows)   
  • 6 t scallion infused oil (recipe follows)
  • 6 grilled Scallions

Endive and Caviar Salad
  • 1 c chiffonade of red and white endive
  • 1/4 c chives, 1" bias cut
  • 1/4 c minced red onion
  • 4 T smoked salmon caviar
  • 1 t lemon juice
  • 1/2 t fresh ground black pepper
  • 1/4 t Kosher salt
  • 1 T olive oil

Scallion Infused Oil
  • 1/2 c olive oil
  • 1/2 c minced scallions, green tops only
  • 1 T lemon zest
  • 1/2 t lemon juice
  • 1/4 t Kosher salt
  • 1/4 t 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 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.
  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.

Endive and Caviar Salad
  1. Combine all the ingredients. Adjust seasonings and serve.

Scallion Infused Oil
  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.


IdahoŽ Potato, Crab and Onion Pancake with Endive and Caviar Salad »


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