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
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
Finely grate the steamed potatoes when sufficiently cooled enough to handle. Stir in the garlic and herbs. Add the corn, tomato and egg white; stir lightly. Add the crab; blend. Season to taste with cayenne pepper, salt and white pepper.
Form potato mixture into two smaller cakes or one large cake per serving. Dust lightly in potato or semolina flour. Heat olive oil in a skillet; brown both sides of cake(s). Bake at 375° F for 10 minutes. Remove, then drain or blot lightly. Sprinkle cheese over crab cakes. Drizzle with sour cream, and serve with assorted vegetables.