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

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources