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, ...
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