Crab Cake Salad

Menu Part: 
Salad
Cuisine Type: 
American

Janna Traver, executive chef at the University of Kansas, says keeping it simple has been the key to her famous Crab Cake Salad, which has become a mainstay since the school made the move to full-service dining in 2007. The housemade lump crab cake is served on a bed of field greens garnished with grape tomatoes, avocado and julienned vegetables. The hook, according to Traver, is the creamy lemon caper vinaigrette that is made from scratch, which has been well received from visitors hailing from all over the country. “Within weeks of being open, we received requests to bottle the dressing,” Traver says. “Instead of trying to imitate it in a retail form, we promised our customers we would never take it off the menu.”  

Ingredients

For salad:
Yield: One serving
6 oz. salad greens
1/4 whole avocado, sliced
6 grape tomatoes
2 oz. of julienne-cut vegetables
3 crab cakes
Lemon Caper Vinaigrette as needed
Lemon wedge

For crab cakes:
12 eggs lightly beaten
1 qt. heavy cream
1 cup Dijon mustard
1 qt. mayonnaise
2 tbsp. Tabasco sauce
3 tsbp. Sriracha sauce
3 tbsp. salt
1/2 cup blacken spice
1/2 cup lemon juice
1/4 cup Worcestershire sauce
1 gallon breadcrumbs
1 cup minced garlic
2 cups Brunoise-diced red onion
3 cups Brunoise-diced red pepper
3 cups Brunoise-diced green pepper
1 stalk Brunoise-diced celery
1 cup chopped onion
10 lb. crab lump meat
3 qt. Japanese breadcrumbs
1 pt. Beyond

For lemon caper vinaigrette
Yield: 9 cups
1 cup celery, roughly chopped
1 cup green onion, chopped
2 bay leafs, ribs removed
1 1/2 tsp. minced garlic
2 1/2 tbsp. horseradish
2 tsp. Worcestershire sauce
2 tsp. ketchup
1/2 tsp. dry mustard
3 1/2 tbsp. lemon juice
1 tsp. paprika
1 1/3 cups white Balsamic vinegar
5 cups Mayonnaise
2 tbsp. sugar
2 1/2 cups Pomace oil
1 1/3 cup capers
2/3 cup parsley, finely chopped

Steps

For salad:

  1. Mix salad greens, avocado, tomatoes and vegetables.
  2. Dress with vinaigrette.
  3. Place crab cakes on top of salad bed and garnish with lemon. 

For crab cakes:

  1. Blend eggs, cream, mustard, mayo, Tabasco, Sriracha, salt, blackened spice, lemon juice, Worcestershire sauce and breadcrumbs. Refrigerate for at least 30 minutes.
  2. While breadcrumbs are soaking, chop vegetables. Then toss with crab meat and breadcrumbs.
  3. Portion crab cakes using 1-ounce #30 scoop.
  4. Roll in Japanese breadcrumbs. Flatten down to form cakes. Freeze and use as needed.
  5. Coat flattop grill with Beyond and cook crab cakes for 3 to 5 minutes on each side at 350°F, or until golden brown and internal temperature is 160°F.

For lemon caper vinaigrette:

  1. Place celery, green onion, bay leaf and garlic in processor and pulse until diced.
  2. Add caper and mince.
  3. Place mixture in large bowl and add horseradish, ketchup, dry mustard, lemon juice, paprika, sugar and white balsamic vinegar. Mix well.
  4. Whisk in mayonnaise.
  5. Slowly whisk in Pomace oil.
  6. Finish with parsley. 

Recipe by University of Kansas

More From FoodService Director

Ideas and Innovation
employees generation multicultural

We are no longer short staffed, ever. On a given day, missing two team members from a team of 50 would leave us 96% staffed. The actual choice of wording places a positive emphasis on those that did come to serve our guests and patients. We no longer use the phrase “short staffed”; this is a game-changer when we are challenging ourselves as culture facilitators or leaders.

Ideas and Innovation
food symbols allergens

To make safe food as accessible as possible for our guests with allergies, we are creating an allergen-friendly kitchen this summer. Students and community members will be able to use our mobile app to place orders for allergen-friendly food and pick them up at the central kitchen. The kitchen will also produce grab-and-go options that will be distributed across campus.

Ideas and Innovation
construction plans drawing tools calculator

When revamping an old cafeteria or building a new retail spot, the design process can feel like fitting together the pieces of a puzzle: What needs to fit in the space, and what’s the most efficient flow for staffers, cooks, diners and more?

Cathy Estes, administrative director of nutrition services at four northern Indiana hospitals that are part of the Franciscan Health network, faced the creation of a new in-house dining program at Franciscan’s Munster hospital. Amid all the big plans, design was one of the largest undertakings.

“I was looking at 5,000 square feet on a...

Ideas and Innovation
amazon prime delivery

About 90% of our students receive financial assistance and participate in our free and reduced-price meal program. But a number of students in our district study remotely due to circumstances such as chronic illness. In January, we hired a driver to deliver meals to students who aren’t able to step into our cafeteria each day.

FSD Resources