Crab Salad Roll

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
6

A simple crab salad with red onion, celery and fresh dill, served in a hot dog bun with chips and pickles.

Ingredients

2 lb. crab meat, in chunks or shreds
1 cup chopped celery
1 cup chopped red onion
3⁄4-1 cup mayonnaise
1 tbsp. chopped fresh dill
Salt and freshly ground pepper, to taste
4-6 tbsp. softened butter
6 top-split hot dog buns
 

Steps

1. In a bowl, combine crab, celery and onion. Add mayonnaise and toss gently to mix. Season with dill, salt and pepper. Chill 30 minutes to blend flavors.

2. Open buns along split and lightly butter the insides. Per order, place one bun, buttered side down, on griddle. Grill until lightly toasted.

3. Stuff warm bun with crab salad mixture. Serve immediately, accompanied by chips and pickles.
 

More From FoodService Director

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

Menu Development
sam kass talking menu directions

Sam Kass, former White House senior policy advisor for nutrition policy and executive director of the Let’s Move campaign, spoke at FSD’s MenuDirections conference in February.

Q: What’s one of the biggest food-related problems facing our country?

A: Obesity is the No. 1 threat to national security—20% of what we’re spending on healthcare is due to obesity. This isn’t a policy problem. The root of our challenge is culture, and what we value in our food. The healthy choice needs to be the easy choice.

Q: What are some important steps to modeling healthy eating and creating...
Menu Development
three sisters salad

“Everyone is doing Thai in college dining,” says Patrick McElroy, campus executive chef for Bon Appetit at Washington University in St. Louis. So he set out to “push the envelope” on ethnic cuisine and offer Native American dishes—a move that had support from the American Indian Student Association. But McElroy didn’t realize the challenge ahead. “I wanted to maintain the integrity and tradition of the food, but there were very few recipes,” he says. “I had to do a lot of research.” To develop the menu, he enlisted the help of chef Nephi Craig, founder of the Native American Culinary...

Managing Your Business
dancing fruit happy

When editor Jill Failla and I sat down to discuss ideas for this month’s cover story, data from FoodService Director’s sister company Technomic was the spark that lit the flame of conversation. She told me the most recent Healthy Eating Consumer Trend Report had found that consumers are more willing to order and pay more for items they think are both healthy and tasteful. My questions: OK, what does that look like in practice? How does it factor into operators’ decision-making processes? And what the heck do we call that phenomenon?

After tossing around some ideas, we had it: the...

FSD Resources