Avocado Crab Salad

Menu Part: 
Salad
Cuisine Type: 
American

This crab salad features a mango vanilla aioli and a cucumber carpaccio making for an elegant option for catering events.

Ingredients

1 tbsp. shallots, minced
1 tbsp. Dijon mustard
1 cup crème fraiche
Tarragon, minced, to taste
1 tbsp. chives, sliced fine
1 tbsp. Old Bay
1 tbsp. parsley, minced fine
1 each lemon juice and zest
Salt to taste
White pepper, ground, to taste
1/3 each avocado, medium dice, left in lime juice

Mango Vanilla Aioli:

3/4 cup mango puree
1 each lime juice and zest
1 each egg yolk
Dijon mustard to taste
1 each vanilla bean, scraped
2 tbsp. champagne vinegar
1 tbsp. honey
Salt to taste
White pepper to taste
½ cup blended oil, 50% extra virgin, 50% grape seed

Cucumber Carpaccio:

1 each English cucumber, sliced very thin on mandolin
3 oz. micro green

Steps

Crab Salad:

1. Combine shallots, mustard, crème friache, tarragon, chives, Old Bay, parsley, lemon, salt and pepper in bowl.

2. Fold crabmeat in gently with spatula.

3. Fold avocado gently.

4. Adjust seasoning and reserve.

Mango Vanilla Aioli:

1. Place the mango puree in the food processor with lime, egg, mustard, vanilla, vinegar, salt and pepper.

2. While the mixture is blending, drizzle the oil to emulsify the sauce.

3. Adjust seasoning. Place in a squeeze bottle.

Cucumber Carpaccio:

1. Slice cucumber very thin on a mandolin.

2. Arrange slices in circle so they overlap perfectly.

To plate:

1. Lay cucumber on plate with spatula.

2. Place crab salad in a ring mold. Gently pack mold until full.

3. Place micro greens on top as garnish.

Recipe by Good Tidings Catering at University of Maryland

More From FoodService Director

Industry News & Opinion

In an effort to boost its competitive advantage, foodservice vendor Aramark is set to buy the Avendra purchasing firm .

The deal, worth $1.35 billion, will give Aramark ownership of the hospitality services company, which was formed more than 15 years ago to combine the buying power of five large hotel chains, including Marriott and Hyatt.

“Combining Avendra’s powerful procurement capability with Aramark’s leading supply chain management expertise will bring increased buying scale and improved service levels to both Avendra’s and Aramark’s customers, while strengthening our...

Ideas and Innovation
onion slices

In an interview with Bon Appetit magazine, Sam Schiffer, line cook at Di Alba in Los Angeles, recommends cutting onions straight into ice-cold water to keep eyes from watering. Submerging the vegetable in water helps eliminate the tear-inducing gas that onions release when cut.

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling

FSD Resources