Torta de Congrejo

Menu Part: 
Appetizer
Cuisine Type: 
Mexican
Serves: 
8

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

Ingredients

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

Steps

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
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

FSD Resources