Avocado Crab Salad

Menu Part: 
Cuisine Type: 

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


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


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

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