This crab cake recipe is delicious and so is the truffled potato salad served with it. A big thank you to the Westin St. Francis in San Francisco for sharing!!
Prepare Crab Cakes
Put crabmeat in a bowl, add the rest of the ingredients, mix well. Taste for seasoning. Shape into 2 oz. cakes.
Heat olive oil in a non-stick skillet until hot.
Add crab cakes and sauté until golden brown and turn over and repeat.
Serve, as in the photo, with Warm Truffled Potato Salad
Preparation of Warm Truffled Potato Salad
In a medium sauce pan, combine the sliced red skin potatoes, wine, water, salt, bay leaf, Saffron and thyme. Bring to boil, reduce heat to a simmer, and cook the potatoes until tender.
Drain and place in a medium bowl.
Preparation of the Vinaigrette
In a small bowl, whisk the vinegar, shallot, garlic, thyme, chopped parsley and the truffle oil together. Adjust seasoning with sea salt and freshly grounded pepper.
Garnish with Micro greens, Asparagus, Tomato Julienne.