Crab Monte Cristo with Sweet Yam Chips

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
1

A gourmet delight, this Monte-Cristo sandwich is elevated to new heights with the addition of crab. Serve with yam chips.

Ingredients

2 1⁄2 oz. jumbo lump crab meat
1⁄4 tsp. Dijon mustard
1 tsp. aïoli or mayonnaise
1 tsp. crème fraîche or sour cream
1 egg yolk
1 tsp. chopped chives or finely sliced scallions
Salt and pepper, to taste
2 slices brioche or potato bread
2 slices gruyere cheese
1 slice cooked ham
2 eggs, beaten
Butter, for sautéing

Steps

1. Place crab in bowl and combine with mustard, mayonnaise, crème fraîche, egg yolk, and chives; season to taste with salt and pepper.

2. Spread crab mixture on both bread slices. Place cheese and ham on one slice of bread and close the sandwich, pressing down on it to seal.

3. Dip both sides of the sandwich into beaten eggs, then slowly brown in melted butter in a nonstick skillet until golden. Transfer to a 375°F oven for 8 min. Serve immediately, with Sweet Yam Chips (see note), if desired.

Note: To prepare the Sweet Yam Chips, thinly slice yams, as needed, 1⁄16 in. on a slicer or mandoline. Deep-fry in 300°F oil until crisp; drain on paper towels. Sprinkle with seafood boil seasoning, to taste.
 

Source: Recipe from Chef Luke Palladino

More From FoodService Director

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

FSD Resources