Torta de Congrejo

Menu Part: 
Cuisine Type: 

These saffron infused crabcakes are cooked until golden brown and crisp. A spicy chile cheese sauce is the perfect accompaniament.


1 knob of butter
1 cup onion, diced
3 cups red pepper, diced
1⁄2 cup garlic, chopped
1 potato, peeled, diced
2 tbsp. saffron
6 cups clam juice
1 lb. frozen yuca
Canola oil, as needed
1⁄2 cup Cotija cheese, grated
1 red onion, chopped
3 garlic cloves, chopped
1 green pepper, diced
1⁄2 cup mayonnaise
1⁄2 cup dijon mustard
1 tbsp. cayenne pepper
5 dashes hot sauce


1. In a small saucepan, melt butter and sauté onion, 2 cups red pepper, garlic and potato. Add saffron and sauté until onion is translucent. Add clam juice and bring to boil, then simmer 30 min. Season to taste; reserve.

2. In a stock pot over high heat, place yuca in boiling salted water. Return it to a boil; simmer 15-20 min. until done, but firm. Cool, remove fibrous vein and refrigerate.

3. In a large skillet, heat 2 tbsp. oil and sauté onion, garlic and remaining peppers approx. 5 min. Add sautéed vegetables, mayonnaise, mustard and cayenne pepper to yuca. Work through with hands, smashing, until combined. Add crab meat and season to taste. Refrigerate.

4. Form mixture into cakes, flour each side and brown in a lightly oiled skillet. Finish in a 350° F. oven for 5-10 min.

5. Place warm cakes on a plate. Spoon huacaina sauce around plate. Top with a saffron mayonnaise.

More From FoodService Director

Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

Ideas and Innovation
nutrition facts label

Despite operators’ attempts to communicate nutrition information to guests via cards and labels on the food line, many guests still feel they have no clue what’s in their food. University of Illinois food economist Brenna Ellison shares a few guesses as to why consumers ignore these signs following a recent study on their placement in dining halls.

Q: Who is most likely to read the cards?

A: Students who were already exhibiting more healthy behaviors. So those were the students who track their intake using an app or a food diary. After the first week, we found the rates of people...

Managing Your Business
studient orientation

When an alma mater and an employer are one in the same, it can be a win-win for both the employee and the school. Here’s how two students’ experiences with campus dining—one positive and the other negative—led them on a path to their current jobs.

A Feast to Remember

NC State University’s main campus in Raleigh, N.C. was built on farmland given to the state by Richard Stanhope Pullen; every spring, students gather to celebrate those agricultural roots through Farm Feast, an outdoor celebration with food and music. Design major Christin King remembers her first Farm Feast vividly: “...

FSD Resources