INGREDIENTS:1 medium Idaho® potato, cooked, peeled and hand-grated (about 8 oz. or 1 cup)
1 small yellow Spanish onion, grated (about ½ cup)
¼ cup scallions, thinly sliced
¼ cup black chanterelles, washed well and broken into pieces
3 Tbsp. chives, chopped
2 Tbsp. Italian parsley, chopped
1 cup crab, leg meat only
¼ cup flour
1 tsp. baking powder
1 tsp. kosher salt
to taste, pepper, fresh ground
2 egg yolks
½ cup milk
½ tsp. black pepper, fresh 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

Endive and Caviar Salad:
1 cup chiffonade of red and white endive
¼ cup chives, 1-inch bias cut
¼ cup red onion, minced
4 Tbsp. smoked salmon caviar
1 tsp. lemon juice
½ tsp. black pepper, fresh ground
¼ tsp. kosher salt
1 Tbsp. olive oil

Scallion Infused Oil:
½ cup olive oil
½ cup scallions, green tops only, minced
1 Tbsp. lemon zest
½ tsp. lemon juice
¼ tsp. kosher salt
¼ tsp. black pepper, fresh ground DIRECTIONS:In a large bowl, combine potatoes, onions, scallions, chanterelles, herbs and crab. Sift in the flour, baking powder, salt and pepper. In small bowl, combine the yolks and milk. Blend into the crab mixture and add the lemon juice. Adjust seasonings if necessary. Coat the 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 ¼ cup pancake batter, forming a 2 inch 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 the center of the plate. Arrange 2 to 3 Tbsp. of the endive and caviar salad in the center on top of the pancakes. Drizzle 1 tsp. of scallion infused oil around the outside edges of the plate. Top with grilled scallion.

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. SERVINGS:8 servings From:Chef Bradley Ogden, Lark Creek Inn, Larkspur, Calif. PHOTO CREDIT:Photo Credit: IDAHO POTATO COMMISSION