Skillet Crab Cakes with Sunchokes and Truffle
(courtesy of Timothy Magee, chef de cuisine at LuLou’s in Reno. Serves 10)
1 pound sunchokes, peeled and diced
1½ pounds lump crab
2 shallots, diced
Pinch of red pepper flakes
Sprig of tarragon
1 cup crème fraîche
1 small truffle, sliced
2 teaspoons salt
1 tablespoon butter
½ cup breadcrumbs
Sauté sunchokes with butter and salt until lightly caramelized. Add shallots and remove from flame. Put in large bowl and cool. Add cooked, cleaned crab as well as salt, pepper flakes, and tarragon, to taste. Fold in crème fraiche. Put mix in small skillet, one cake per person, and cook in 400 degrees F oven for about 10 minutes or until hot and crispy on top.
Before serving, sprinkle top with some breadcrumbs and truffle slices.
