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Potato Cake With Crab And Wisconsin Raclette Cheese


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1 1/2 pounds Idaho potatoes, peeled, steamed thoroughly

2 cloves garlic, mashed into a paste

1 tablespoon fresh chives, chopped

1 tablespoon fresh tarragon, finely chopped

1/2 cup fresh corn, cooked and hulled

1 medium tomato, finely diced

1 egg white, beaten until frothy

6 ounces crabmeat

cayenne pepper


white pepper, freshly ground

Potato or semolina flour

2 tablespoons light olive oil

2/3 cup (2 2/3 ounces) Wisconsin raclette, shredded

1 ounce sour cream

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