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

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources